Sweet Potato Gumbo with Shrimp and Sausage
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon
- 1 Ladle
Ingredients
- 2 tablespoon vegetable oil
- 1 pound andouille sausage sliced
- 1 pound shrimp peeled and deveined
- 1 large onion diced
- 1 bell pepper diced
- 2 stalk celery diced
- 4 clove garlic minced
- 2 medium sweet potatoes peeled and cubed
- 4 cup chicken broth
- 1 can diced tomatoes 14.5 ounces
- 2 teaspoon Cajun seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoon fresh parsley chopped
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the sausage and cook until browned, about 5 minutes.
- Remove the sausage from the pot and set aside.
- In the same pot, add the onion, bell pepper, celery, and garlic, and sauté until the vegetables are softened, about 5 minutes.
- Add the sweet potatoes, chicken broth, and diced tomatoes to the pot, and bring to a boil.
- Reduce the heat to a simmer and add the Cajun seasoning, salt, and black pepper.
- Cover the pot and cook until the sweet potatoes are tender, about 20 minutes.
- Return the sausage to the pot and add the shrimp.
- Cook until the shrimp are pink and cooked through, about 5 minutes.
- Stir in the chopped parsley and remove the pot from the heat.
- Allow the gumbo to rest for 10 minutes before serving.
Notes
When making this gumbo, feel free to adjust the level of Cajun seasoning to suit your taste preferences. If you prefer a spicier dish, add a pinch of cayenne pepper. It's also important to not overcook the shrimp, as they can become tough; they should just turn pink and opaque. Using fresh herbs like parsley can enhance the flavor, so try to use them if possible.
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