Shrimp and Sausage Gumbo
1 tsp chili powder
1 tbs olive oil
1 large sweet onion chopped
1 large green bell pepper chopped
2 large stalks celery chopped
2 Tbs Original Essence
1 Tbs chopped tyme
1 Tbs chopped parsley
32oz seafood stock
1- 6 oz can tomato paste
2- 14.5 oz cans diced tomatoes (I use Del Monte with Jalapenos and Green chilis)
2 cups frozen chopped okra
Dice the onion, bell pepper, and celery into a medium dice. In a large Dutch oven heat the olive oil over medium heat, add the salt and cook the onion, bell pepper, and celery until tender about 7-8 minutes and onion is translucent. Salt the veggies at the start of cooking to help release the liquid. Once they are cooked add the seafood stock (TIP: add 3/4 of the box at first and add more (after adding the rice) later to fill the pot and to prevent over-flowing), Original Essence, type, parsley, tomatoes with juices and tomato purée and stir well. Allow to come to just a boil then cover and turn down heat to simmer. Let simmer for 20 minutes.
While the pot is simmering, cook the Italian sausage in a separate pan until cooked through. Once cooked, cut sausage into bite sized pieces and add to simmering pot and stir to combine.
After the 20 minutes has passed stir the pot very well and continue to simmer for 30 more minutes uncovered.
While simmering during these 30 minutes, cook the long grain and wild rice according to package directions. Once rice is cooked add rice to pot along with the okra. Stir to combine well.
Simmer 10 minutes longer and add the shrimp and okra to the pot and stir to combine. Cover and simmer 12 more minutes.
Sample for taste and adjust spice level as desired.
1 large green bell pepper chopped
2 large stalks celery chopped
2 Tbs Original Essence
1 Tbs chopped tyme
1 Tbs chopped parsley
32oz seafood stock
1- 6 oz can tomato paste
2- 14.5 oz cans diced tomatoes (I use Del Monte with Jalapenos and Green chilis)
2 cups frozen chopped okra
1 pound frozen jumbo shrimp uncooked
1 package (5 links) hot Italian sausage
1 package (5 links) hot Italian sausage
2- 6oz boxes long grain and wild rice (I use Near East brand)
Dice the onion, bell pepper, and celery into a medium dice. In a large Dutch oven heat the olive oil over medium heat, add the salt and cook the onion, bell pepper, and celery until tender about 7-8 minutes and onion is translucent. Salt the veggies at the start of cooking to help release the liquid. Once they are cooked add the seafood stock (TIP: add 3/4 of the box at first and add more (after adding the rice) later to fill the pot and to prevent over-flowing), Original Essence, type, parsley, tomatoes with juices and tomato purée and stir well. Allow to come to just a boil then cover and turn down heat to simmer. Let simmer for 20 minutes.
While the pot is simmering, cook the Italian sausage in a separate pan until cooked through. Once cooked, cut sausage into bite sized pieces and add to simmering pot and stir to combine.
After the 20 minutes has passed stir the pot very well and continue to simmer for 30 more minutes uncovered.
While simmering during these 30 minutes, cook the long grain and wild rice according to package directions. Once rice is cooked add rice to pot along with the okra. Stir to combine well.
Simmer 10 minutes longer and add the shrimp and okra to the pot and stir to combine. Cover and simmer 12 more minutes.
Sample for taste and adjust spice level as desired.
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