Shrimp & Sausage Gumbo

Ingredients:
 

• ¼ cup vegan margarine, lard or bacon fat (or a combination)

• 1/3 cup gluten-free flour

• 1 yellow onion, diced

• 1 green pepper, diced

• 2 celery stalks, chopped

• 2 garlic cloves, minced

• 12 oz. andouille chicken or pork sausage, cut into rounds ¼ to ½ inch thick (Andouille is a Cajun-style, spicy, smoked sausage with a coarse internal texture. If you can’t find it where you shop, you can substitute it with chorizo—which is spicy, smoked Spanish sausage—or with kielbasa—which is a type of smoked, Polish sausage. Both of these are normally located in the deli section of the store, alongside the salami and pepperoni.)

• 1 Tbsp Cajun seasoning (If you can’t find this where you shop, you can make your own Cajun spice mix following the recipe at the bottom of this webpage.)

• ½ tsp salt

• ½ tsp cayenne pepper (optional)

• 4 cups chicken or vegetable broth

• 1 cup water

• 14 oz can of diced tomatoes

• 2 bay leaves

• 1 lb large shrimp, raw, peeled and deveined

• 1 ½ cups frozen okra

• ¼ cup chopped green onions or fresh parsley sprigs for garnish (optional)

 

Instructions:
 

If you’re making your own Cajun spice mix, do that first, so that it will be ready when you need it.

Next, prep your vegetables: dice the onions, green pepper, and celery. Place them in a bowl and set aside. Mince the garlic and set it aside separately.
 

Add the vegan margarine, lard, or bacon fat (whichever you’re using) to a large pot, such as a Dutch oven. Turn on the heat to medium and add the flour. Whisk constantly for 20 minutes.
 

Yes, you read that correctly. It will take 20 minutes of constant whisking to get the roux you’re making to the proper color and consistency. You’ll want it to become as golden brown as caramel, if not darker. If it shows signs of wanting to burn, turn the heat down to low, but don’t stop whisking until the 20 minutes are up.
 

Once you’ve done your 20 minutes of whisking, turn the heat back up to medium (if you turned it down while whisking the roux) and add the onion, green pepper and celery. Saute the mixture for 5 minutes. Add the garlic and saute for an additional 1 minute.
 

Next, add the sausage rounds, Cajun seasoning (or your homemade Cajun spice mix), salt, and additional cayenne pepper (if desired for more heat).
 

Pour in the broth, water, diced tomatoes with their juices. Add the bay leaves and bring the gumbo to a low boil.
 

Simmer, uncovered, for 45 minutes. Meanwhile, peel and devein the shrimp (if it’s not already done).
 

After the 45 minutes are up, add the shrimp and okra. Continue simmering for 10 to 15 minutes longer, or until the shrimp is pink and cooked through.
 

Remove the bay leaves. Divide the gumbo into bowls and garnish with chopped green onion or fresh parsley.
 

Note: This gumbo is also wonderful over a bed of rice. The gumbo can be cooled, divided into portions, and frozen for later use.