Hearty Shrimp Gumbo Will Warm Up Any Winter Day

Yields: 8-10

Prep Time: 1 hour

Total Time: 3 hours

Ingredients

• 6 tbsp.

  (3/4 stick) unsalted butter

• 1/2 c.

  all-purpose flour

• 1

  large yellow onion, chopped

• 1

  green bell pepper, chopped

• 3

  celery stalks, chopped

• Kosher salt and freshly ground black pepper

• 4

  cloves garlic, chopped

• 2

  (32-ounce) containers chicken stock

• 1

  (14.5-ounce) can petite diced tomatoes

• 1

  (16-ounce) package frozen sliced okra

• 1 tbsp.

  Worcestershire sauce

• 2

  bay leaves

• 2 tsp.

  chopped fresh thyme

• 2 tsp.

  Cajun seasoning, plus more for garnish

• 1

  (16-ounce) package fully cooked Andouille sausage, sliced

• 1 1/2 lb.

  medium shrimp, peeled and deveined

• Hot cooked rice, chopped scallions, and hot sauce, for serving

Directions

1. Melt butter in a large Dutch oven or pot over medium-low heat. Add flour and cook, stirring constantly, until dark brown, 20 to 25 minutes. Stir in onion, bell pepper, and celery. Season with salt and pepper. Cook, stirring occasionally, until tender, 12 to 15 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in stock, tomatoes, okra, Worcestershire sauce, bay leaves, thyme, and Cajun seasoning. Bring to a boil, then reduce heat to a simmer.

2. Cook sausage in a large skillet over medium heat, until browned, 12 to 15 minutes; drain. Add sausage to Dutch oven and cook, stirring occasionally, until flavors are concentrated, 2 1/2 to 3 hours.

3. Add shrimp and cook until no longer pink, 8 to 10 minutes. Season with salt and pepper. Serve over rice garnished with scallions, hot sauce, and Cajun seasoning.

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