Easy Shrimp Gumbo
Straight from the Big Easy to your dinner table, how about a simple shrimp gumbo that has all of the flavor and none of the hassle? This one takes about 20 minutes to prep (even for slow choppers, you know who you are) and an hour to simmer on the stove cooking in all of that bayou goodness. Make this with a pound of our Key West Pinks or Hoppers and you will not be disappointed!
2 tbsp. unsalted butter
2 tbsp. vegetable oil
1/4 c. all-purpose flour
1 small yellow onion
1 medium green bell pepper, chopped
2 celery ribs, chopped
2 cloves garlic, minced
12 oz. andouille sausage, sliced into 1/2″ pieces
1 tbsp. cajun seasoning (without salt)
Freshly ground black pepper
1 bay leaf
1 15-oz. can fire-roasted diced tomatoes
1 32-oz. box chicken broth
1 lb. shrimp, peeled and deveined
3 green onions, chopped
Cooked white rice, for serving
In a large, deep skillet over medium-low heat, melt butter, then add oil and flour. Cook, stirring constantly, until dark caramel colored, about 10 minutes.
Add onions, peppers, and celery, and stir until softened, about 5 minutes more. Stir in garlic and sausage, then season with Cajun seasoning, salt, and pepper. Stir in bay leaf, diced tomatoes, and chicken broth and bring to a boil. Reduce heat to low and simmer until thickened, stirring occasionally, about 1 hour.
In the last 10 minutes of cooking, add shrimp. Once shrimp is pink and cooked through, taste and adjust seasonings. Stir in green onions, reserving some for garnish.
Serve spooned on top of white rice.
owned and operated by Tim, Heather and Danny O’Leary.
They have supplied Central Florida restaurants and residents
with prime seafood for more than a decade.
Their commitment is to always have
only the freshest seafood for your table.
101 N. Country Club Rd.
Lake Mary, FL 32746
8780 E CR 466
The Villages, FL 32162