Ingredients
Scale
- 2 Tablespoons butter
- 2 Tablespoons oil
- 1/4 cup flour
- 1 large onion, peeled & chopped (a heaping cup)
- 2 – 3 stalks celery, chopped (about 1 cup)
- 2 – 4 cloves garlic, peeled & chopped
- 1 heaping cup of chopped bell pepper
- 2 Tablespoons white wine
- 4 cups chicken or seafood broth – (or 4 cups water plus 1 1/2 – 2 Tablespoons Thai fish sauce)
- 1 15-oz. can of crushed tomatoes (or 1 pint of home-canned fire-roasted tomatoes)
- 1 – 3 teaspoons cajun seasoning (to taste)
- 4 – 5 bay leaves
- 6 oz. Andouille sausage, sliced
- 1 lb. shrimp, tails removed
- Red Robin Seasoning (or salt) and freshly ground pepper, to taste
- Cooked rice
Instructions
- Heat a nonstick saucepan or soup pot over medium heat. Add the butter and oil and heat until the butter is melted. Stir in the flour. Cook, stirring frequently, until the mixture is about the color of milk chocolate, about 15 minutes.
- Add the onion, garlic, and celery and continue to cook, stirring frequently, until the mixture is dark brown, another 10 minutes. Add the peppers and cook for another 5 minutes. Add the wine and cook until the liquid is evaporated.
- Stir in the broth (or water + fish sauce), tomatoes, cajun seasoning, and bay leaves. Bring to a boil, then reduce heat to a simmer and cook for another 15 minutes.
- At this point, you can pour the gumbo base in a jar and keep refrigerated until close to serving time. You’ll need to heat the base again to hot when it’s close to serving time.
- Add the sausage, shrimp and rice, cook and heat until everything is nice and hot. Remove the bay leaves. Serve hot.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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