Shrimp and Sausage Gumbo
For the Base:
1 tbsp olive oil
5 cloves garlic, minced
4 cups diced onion, celery and carrots
3 tbsp Tony Chachere’s
1 28-ounce can fire roasted diced tomatoes
3 cups chicken broth
12 ounces Andouille sausage, sliced
1 lb shrimp, tails-off
For the Roux:
6 tbsp butter
½ cup flour
2 cups chicken broth
heavy pinch of salt
For the vegetables:
Heat the oil in a big, deep pot over medium heat.
Add the garlic and diced vegetables.
Sautée for 10 minutes or so until it’s all soft and fragrant.
Add the tomatoes, broth, and spices.
Bring to a low boil; reduce heat and simmer for an hour or so for the best flavor.
*Note: You can also do this part ahead of time is a slow cooker or a pressure cooker.
For the roux:
Melt the butter over medium heat.
Add the flour and let it all bubble in the pan for a few minutes.
Add the broth a little bit at a time, whisking to incorporate it and make it smooth.
Season with salt.
Add the roux to the gumbo pot and stir to combine.
Simmer for about 10 minutes over low heat.
Stir in the sausage and shrimp.
When shrimp is cooked, stir in a handful of chives and serve over rice, or just by itself.