The addition of all its beautiful vegetables chopped as finely, fire-roasted tomatoes (found at Métro), Cajun spices, a beautiful vegetable broth, we make a roux to make the sauce ultra creamy and we let simmer so that the flavors develop ... if that's not happiness accompanied by brown (or white) rice and a good cup of wine, wow, a REALLY crush for this dish that I will do again without hesitation shortly, DELICIOUS in every way !!! I unearthed this delight right here, on this beautiful blog.
* Ingredients :
+For the base:
° a little olive oil
° 5 garlic cloves, chopped
° 2 hot peppers such as serrano or jalapeño, thinly sliced
° 4 mirepoix cups * (this is just a "beautiful" name for finely chopped vegetables like onion / celery / carrots - you can cut all of these in a food processor to save time)
° 2 cups additional chopped vegetables (optional) and to taste
° 3 tsp Cajun season mix
° 1 can 28 ounces fireroasted diiced tomatoes
° 3 c chicken-broth
° 12 ounces Andouille sausage, sliced (here Polish veggie sausages)
° 1 lb gray shrimp, tailless
+for the red:
° 6 tablespoons of butter
° ½ cup of flour
° 2 cups of milk or chicken broth
° a good pinch of salt
* Preparation :
VEGETABLES: Heat oil in a large, deep saucepan over medium heat. Adding garlic, peppers, mirepoix & vegetables. Sautée about 10 min
BASE: Adding tomatoes, broth & spices. Bring to a low boil; reduce heat and simmer for an hour.
Meelt butter on heat. Adding flour & let mix set & bubble about a some minutes. Adding milk or broth little at a time, beat to incorporate & making it smooth. Season with salt.
FINISH: Adding roux to pan of gumbo & combine . Simmer about little longer on low heat to aid flavors develop. Stirring in sausages & raw shrimp. While shrimp is pink (fully cooked), adding handful of chives & serving on brown rice, red quinoa, white rice, or only so. Taste and adjust the seasonings, i.e. more salt and pepper.
Enjoy !
