INGREDIENTS
For the gumbo: ¼ cup canola oil 3 tablespoons whole wheat flour 2 cups chopped yellow onions 1 cup chopped green bell peppers 1 cup chopped celery 2 bay leaves 1 teaspoon cayenne pepper 1 teaspoon chopped fresh thyme leaves Salt and pepper 1 pound Andouille sausage, sliced into 1/2-inch coins 1 pound small okra, stem ends trimmed and sliced 1/2-inch thick or frozen and defrosted sliced okra 1 tablespoon chopped garlic 1 cup chopped tomatoes with their juices 10 cups shrimp or fish stock 2 tablespoons Cajun spice blend, recipe follows 2 pounds medium (26 to 30 count) shrimp, peeled, deveined and chopped Quinoa, for serving Chopped Green Onion Tops, for serving Cajun Spice Blend: 1 tablespoon cayenne 1 tablespoon ground black pepper 2 tablespoons chopped dried basil 2 tablespoons dried oregano 1 tablespoon garlic powder 1 tablespoon onion powder 3 teaspoons paprikaPREPARATION:
For the gumbo:
- In a large stock pot or heavy bottom enamel pot over medium heat, add the canola oil and the flour. Stir the mixture until it begins to turn a medium brown color, similar to peanut butter. This should take about 10 minutes. Add the onions, bell peppers, and celery and cook until the vegetables are soft, about 4 minutes. Add the bay leaves, cayenne and thyme. Season with salt and pepper.
- Next, add the sausage, okra, garlic, tomatoes and shrimp stock and bring to a simmer. Reduce the heat to medium-low, and simmer gently for 45 minutes. Using a clean ladle, occasionally skim any impurities or foam that rises to the top of the gumbo.
- Season the shrimp with the Cajun spice blend in a medium bowl. Add the shrimp, stir well, and cook until the shrimp are pink and just cooked through about 5 minutes. Remove from the heat and stir in the parsley. Remove bay leaves before serving.
- Serve immediately over quinoa and garnish with chopped green onions tops, if desired.
Cajun Spice Blend:
- Mix all ingredients in a bowl until well combined.
Note: This spice blend can be kept in a resealable jar for up to 6 months.