Spicy Cajun Gumbo
Serves
6
Total Time
1 hour, 15 minutes
Prep Time
15 minutes
Cook Time
1 hour
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
- 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.
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