Holy Trinity Gumbo

From Wikipedia:
Gumbo is a dish that originated in southern Louisiana during the 18th century. It typically consists primarily of a strongly flavored stock, meat or shellfish, a thickener, and seasoning vegetables, which can include celery, bell peppers and onions (a trio known in Cajun cuisine as the “trinity”; add garlic to make it the “holy trinity”).

Ingredients:

2/3 cup flour
1/2 cup oil
12 oz Aidells Cajun Style Andouille smoked sausage, cut into slices
12 oz shelled, cleaned and deveined medium shrimp
1 onion, chopped
3 cloves garlic, minced
3 celery stalks, chopped
1 bell pepper, seeded and chopped
3 large jalapeños, sliced
1/4 teaspoon red cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon thyme
3 cups vegetable stock
1 can (14.5 oz) diced tomatoes

Turn Ninja 3-in-1 to STOVETOP MEDIUM. Aidells sausages are fully cooked but give it a nice browning. Remove from pot.

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Pour in the oil and flour. Cook, stirring constantly while it bubbles away for 10 minutes or until it reaches a nice golden brown color. If I had more time and had not been trying to get this going before work, I would have cooked the roux longer for a deeper color.

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Stir in the onions and garlic. Cook until tender, 4 or 5 minutes.

Slowly add the tomatoes, vegetable broth, red cayenne pepper, garlic powder, onion powder and sausage. Bring to a slight boil while stirring.

(You can add your celery, jalapeños and bell pepper at this point but I like them crisper so I’m going to add them later.)

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Set to SLOWCOOK LOW for 7 hours. Cover pot and let it do its thing while you go do your thing.

After 5 hours have elapsed, add the celery, bell peppers and jalapeños. Stir and put the lid back on. Allow the pot of goodness to continue to cook.

add-veggies

In the final 15 minutes, turn to SLOW COOK HIGH and add the shrimp.

shrimp

Serve over rice. It had a nice spicy kick and some may wish to keep a fire extinguisher handy.

final-gumbo

Tags: , ,

Categories: Seafood, Stews

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