The Best Spicy Weekend Gumbo + Brown Rice

• a quick swish of olive oil
• cloves garlic, minced↗5
• hot peppers like serrano or jalapeño, minced↗2
• mirepoix*4 cup
• additional chopped veggies2 cup
• cajun seasoning mix3 tablespoon
• one 28-ounce can fire roasted diced tomatoes28
• chicken or vegetable broth↗3 cup
• Andouille sausage, sliced↗12 ounces
• . raw tail-off shrimp1 lb
• butter↗6 tablespoon
• flour↗0.5 cup
• milk or chicken broth↗2 cup
• heavy pinch of salt

Step-by-step instructions

1. 1

   VEGETABLES: Heat the oil in a big, deep pot over medium heat. Add the garlic, hot peppers, mirepoix, and vegetables. Saute for 10 minutes or so until it’s all soft and fragrant.

2. 2

   BASE: Add the tomatoes, broth, and spices. Bring to a low boil; reduce heat and simmer for an hour or so for the best flavor.

3. 3

   ROUX: Melt the butter over medium heat. Add the flour and let it all bubble in the pan for a few minutes. Add the milk or broth a little bit at a time, whisking to incorporate it and make it smooth. Season with salt.

4. 4

   FINISH: Add the roux to the gumbo pot and stir to combine. Simmer for a little longer over low heat or just let it all hang out for a while to help the flavor develop. Stir in the sausage and raw shrimp. When shrimp is pink (fully cooked), stir in a handful of chives and serve over brown rice, red quinoa, white rice, or just by itself. It’s that good. Remember: make sure to season with salt! This will vary per individual recipe based on your cajun seasoning mix.