Gumbo Bowl

We have turned this authentic stew into a rice bowl! The stew is slightly thickened and more rice is added for a hearty one bowl meal.

Ingredients (serves 4):

8 oz. smoked Andouille sausage, cut into 1/4-inch thick rounds
1/2 cup vegetable oil
2/3 cup flour
1 medium onion, chopped
2 celery stalks, chopped
1 medium green pepper, chopped
1 Tbsp. garlic, minced
1 cup okra, fresh or frozen, cut into 1/2-inch pieces
1 Tbsp. Creole seasoning
1 Tbsp. Worcestershire sauce
4 cups shrimp stock or chicken stock
Salt and pepper, to taste
12 oz. shrimp, peeled and deveined

4 cups cooked long grain rice

Hot sauce (optional)

Garnish:

4 green onions, sliced into small slivers

Sauté Andouille sausage in a pan for approximately 3 minutes, or until surface is brown, drain fat and set aside.

Heat oil in a large sauce pan over low heat. Mix in the flour while stirring constantly, and cook until it turns dark golden brown - about 5 minutes.

Add Creole seasoning, Worcestershire sauce, shrimp or chicken stock and bring to a boil.

Add cooked sausage from step 1, cover with lid and simmer on low heat for 30 minutes. Check the taste and consistency, adjust with water, salt and pepper if necessary.

Fill each serving bowl with 1 cup of cooked rice, ladle gumbo over rice and garnish with green onion. Serve with optional hot sauce.