Easy Louisiana Gumbo with Green Chile Rice
An easy, rich gumbo in only an hour and a half!
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Servings: 6
Ingredients
- 1 stick butter
- ¾ C all-purpose flour
- 1 large yellow onion diced
- 3 stalks celery diced
- 1 large green bell pepper diced
- 1 TBSP minced garlic
- 64 oz. chicken broth
- 2- 14.5 oz. cans diced tomatoes and green chilies
- 1 ½ lb. smoked sausage sliced
- 2 C cut okra frozen or fresh
- 3-4 bay leaves
- 1 tsp black pepper
- 1 tsp Italian seasoning
- ½ tsp ground coriander
- ½ tsp salt
- ¼ tsp ground cumin
- ¼ tsp cayenne pepper
- 2 lbs large shrimp peeled and deveined
Green Chile Rice
Instructions
- In a large stockpot, melt butter over medium heat. Whisk in flour. Cook for 5-7 minutes, whisking constantly until roux is a light golden brown and has a nutty aroma.
- Add onion, celery, bell pepper, and garlic. Cook until onion is translucent.
- Add broth, drained tomatoes, sausage, okra, bay leaves, and all of the spices. Bring to a boil over medium high heat. Reduce heat and simmer for 45 min.
- Stir in shrimp. Cook for 3-5 min. until the shrimp are pink and firm.
Notes
Adapted from Paula Deen's Blonde Gumbo