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”).


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.


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.


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.)


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.


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


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


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Categories: Seafood, Stews

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