Shrimp Gumbo with Jalapeno Cheddar Sausage
Enjoy a flavorful dish of jalapeno sausage and shrimp gumbo with bell peppers, served in a rich broth and poured over a bed of rice for a satisfying meal.
- 4 tbsp. unsalted butter
- 1/4 c. all-purpose flour
- 1 small onion
- 1 small green bell pepper, chopped
- 1 small red bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 13 oz. package Jalapeno & White Cheddar Sausage, sliced into 1/2" pieces
- 1 tbsp. old bay seasoning
- Kosher salt
- Freshly ground black pepper
- 1 bay leaf
- 1 (15-oz.) can diced tomatoes
- 1 qt low-sodium chicken broth
- 2 lb. 16-20 peeled and deveined shrimp
- 3 scallions, sliced
- 4 cups cooked white rice, for serving
- Melt butter in a large, deep skillet over medium-low heat, then add flour and whisk thoroughly. Cook, whisking continually, until it turns a dark caramel color, about 10 minutes.
- Add peppers, onions, and celery, and stir about 5 more minutes until softened. Stir in garlic and sausage, and Old Bay 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.
- Add shrimp and cook for 10 more minutes until shrimp are cooked through. Add in half the scallions and stir. Garnish with remaining scallions.
- Serve in a bowl topped with a scoop of white rice.