- Heat one tablespoon of olive oil over medium heat in a large pot or deep skillet. Add bell pepper, celery and onion. Sauté for 5 minutes. Add garlic and sausage. Continue to cook for 3 minutes longer until sausage is lightly browned. Transfer to a bowl.
- Wipe pot clean. Add butter and remaining 2 tablespoons of oil over medium-low heat. Once butter is melted, add flour and stir well. Cook for 20-30 minutes or until roux turns a rich chocolate brown color, stirring frequently to prevent burning.
- Add vegetables and sausage back to skillet. Stir in stock, sriracha, Cajun seasoning, and salt. Bring to a boil and reduce heat to a simmer. Simmer for 15 minutes.
- Add okra and shrimp to pot and continue to cook for 10 minutes longer.
- Ladle gumbo into bowls. Serve with rice and garnish with chopped parsley.
Spicy Cajun Gumbo
Yield
6
Prep Time
15 minutes
Cook Time
1 hour
Total Time
1 hour, 15 minutes
kikkoman products used:
ingredients
1+ 2 tablespoons olive oil, divided
1 cup green bell pepper, chopped
1 cup celery, chopped
1 cup yellow onion, chopped
1 tablespoon garlic, minced
8 ounces andouille sausage, sliced
2 tablespoons butter
¼ cup all-purpose flour
4 cups vegetable stock
1 tablespoon Kikkoman® Sriracha Hot Chili Sauce
1 tablespoon Cajun seasoning
1 teaspoon salt
1 cup frozen okra, cut
8 ounces thawed raw shrimp, peeled/deveined
For serving
Cooked rice
Parsley, chopped
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
