Ya'll, I need to go to New Orleans right now. If this is healthy gumbo, Oh my goodness!!! I would be in heaven. Anyway, I found this Whole30 recipe of gumbo, I was skeptical, but it was amazing!!!! PLEASE TRY!!!!
Serves: 4
Time: 45 minutes- 1 hour (depends on how fast you cut vegetables)
INGREDIENTS:
2 Tablespoons Olive Oil or Ghee (if you're cool like that)
12 oz Andouille Sausage (hard to find compliant, read your labels) slice into 1/2 inch thick coins
1 Red Bell Pepper (diced)
2 Ribs of Celery (diced)
1 Yellow Onion (diced)
2 Tablespoons Cajun or Creole seasoning (Can adjust if you don't like the spiciness)
1 (14.5 oz) Can Diced Tomatoes (drained)
2/3 Cup of Chicken Stock ( I used bone broth- tasted delicious, but might be better with stock)
2 Bay Leaves
1 Pound Shrimp (peeled or not based on your preference)*
Sea Salt
Ground Black Pepper
OPTIONAL: Fresh Parsley and Chives for Garnish
*I used raw frozen shrimp because I always have that in my freezer. Make sure to dethaw them before throwing them in with the gumbo. Otherwise they work out just fine. If you buy already cooked shrimp just throw in until hot instead of the 5 minutes it takes to cook the raw shrimp.
DIRECTIONS:
The original recipe called for an instant pot or a stove top. I used a stove top because I do not have anymore room in my kitchen. Anyway, if you want the instant pot version, click my source below.
You will need a large stockpot.
1. Cut your sausage into 1/2 inch coins and brown them in your pot. Remove and transfer to a plate.
2. While those are browning... dice the onion, red pepper, and celery.
3. Add all three vegetables and the creole seasoning to the pot and cook for about 5 minutes or until the onions are pale.
4. Then add the sausage, tomatoes, stock (or broth), and bay leaves. Bring to a simmer and cook for AT LEAST 30 MINUTES.
5. Add the raw shrimp 5 minutes prior to meal time. Make sure the shrimp are no longer see through after the 5 minutes.
6. Season with Salt and Pepper.
7. Garnish with Fresh parsley or chives if desired.
Very good served with rice or for Whole30, cauliflower rice.
Source
I think I needed to let it simmer a little extra, there was more liquid than I was expecting. Anyway, without further ado, here's how you make the easiest and most delicious weeknight or group party meal ever.
Serves: 4
Time: 45 minutes- 1 hour (depends on how fast you cut vegetables)
INGREDIENTS:
2 Tablespoons Olive Oil or Ghee (if you're cool like that)
12 oz Andouille Sausage (hard to find compliant, read your labels) slice into 1/2 inch thick coins
1 Red Bell Pepper (diced)
2 Ribs of Celery (diced)
1 Yellow Onion (diced)
2 Tablespoons Cajun or Creole seasoning (Can adjust if you don't like the spiciness)
1 (14.5 oz) Can Diced Tomatoes (drained)
2/3 Cup of Chicken Stock ( I used bone broth- tasted delicious, but might be better with stock)
2 Bay Leaves
1 Pound Shrimp (peeled or not based on your preference)*
Sea Salt
Ground Black Pepper
OPTIONAL: Fresh Parsley and Chives for Garnish
*I used raw frozen shrimp because I always have that in my freezer. Make sure to dethaw them before throwing them in with the gumbo. Otherwise they work out just fine. If you buy already cooked shrimp just throw in until hot instead of the 5 minutes it takes to cook the raw shrimp.
DIRECTIONS:
The original recipe called for an instant pot or a stove top. I used a stove top because I do not have anymore room in my kitchen. Anyway, if you want the instant pot version, click my source below.
You will need a large stockpot.
1. Cut your sausage into 1/2 inch coins and brown them in your pot. Remove and transfer to a plate.
2. While those are browning... dice the onion, red pepper, and celery.
3. Add all three vegetables and the creole seasoning to the pot and cook for about 5 minutes or until the onions are pale.
4. Then add the sausage, tomatoes, stock (or broth), and bay leaves. Bring to a simmer and cook for AT LEAST 30 MINUTES.
5. Add the raw shrimp 5 minutes prior to meal time. Make sure the shrimp are no longer see through after the 5 minutes.
6. Season with Salt and Pepper.
7. Garnish with Fresh parsley or chives if desired.
Very good served with rice or for Whole30, cauliflower rice.
Hope you enjoy!!
Source
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