Shrimp and Sausage Gumbo

Love when I try a new recipe and multiple family members ask if we can make it again.This recipe was in the weekly meal plan I share with all my clients and it was a big hit all around.Plus, it made lots of leftovers which we enjoyed for lunches throughout the week. 

You’ve got to give this recipe a try. And message me when you do!!!

Enjoy!!

xoxo

Sarah

Shrimp & Sausage Gumbo

Ingredients

• 2 Tbsp. olive oil or ghee (organic grass-fed, if possible)

• 1 lb. andouille sausage links, sliced into half moons

• 1 cup chopped celery (approx. 2 1⁄2 medium stalks)

• 2 cups chopped onion (approx. 2 2⁄3 medium)

• 1 cup chopped green bell pepper (approx. 1 1⁄3 medium)

• 5 cloves garlic, chopped

• 2 cups tomato puree

• 8 cups low-sodium organic chicken broth

• 2 cups sliced, frozen okra

• 2 Tbsp. Cajun Rub (I used the Wegmans variety)

• 3 bay leaves

• 1⁄2 tsp. sea salt (or Himalayan salt)

• 1⁄4 cupcornstarch (preferably GMO-free) + 1⁄4 cup water (combine to make a slurry)

• 1 lb. raw shrimp, peeled, deveined

Instructions

1. Heat oil in large soup pot over medium-high heat, until fragrant.

2. Add sausages; sear for approx. 5 minutes, turning frequently, until deep brown on all sides. Place on a paper towel-lined plate. Set aside.

3. Add celery, onion, bell pepper, and garlic to same soup pot; cook over medium-high heat, stirring frequently, for 8 to 10 minutes, or until vegetables are very soft and brown.

4. Add tomato puree; cook, stirring occasionally, for 8 to 10 minutes, or until it becomes very thick and darkens. (Don’t worry if it sticks and browns on the bottom of the pan, just don’t let it turn black.)

5. Add broth mixture, okra, sliced sausage, Cajun Rub, bay leaves, and salt. Bring to a boil. Reduce heat to low; gently boil, stirring occasionally, for 30 minutes.

6. Remove bay leaves. Add cornstarch slurry and shrimp. Bring back to a boil, stirring occasionally. Remove from heat. Cover and let sit for 10 minutes.