Name: The Best Spicy Weekend Gumbo + Brown Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: For the Base:; a quick swish of olive oil; 5 cloves garlic, minced; 2 hot peppers like serrano or jalapeño, minced; 4 cups mirepoix*; 2 cups additional chopped veggies (optional); 3 tablespoons cajun seasoning mix; one 28-ounce can fire roasted diced tomatoes; 3 cups chicken or vegetable broth; 12 ounces Andouille sausage, sliced; 1 lb. raw tail-off shrimp; For the Roux:; 6 tablespoons butter; 1/2 cup flour; 2 cups milk or chicken broth; heavy pinch of salt

*Mirepoix: This is just a fancy name for diced onion / celery / carrots – you can cut up your own or buy it already chopped and mixed for extra time-saving.

*Other vegetables – I made ours with and without. You could use okra, sweet potato, bell peppers…

*Cajun spices: A pre-made mix works great. This is a good one – it doesn’t have MSG. Otherwise you can make your own easily with pantry spices. If your mix does NOT have salt, be sure to season with salt generously at the end!

*Sausage: Any brand works, but Aidells is my favorite because 1) it’s cleaner than most – no weird ingredients, and 2) it packs the HEAT.

If you add the shrimp too soon in the cooking process, it shrinks up into tiny little shrimpy-things that get really tough. Don’t do that.

This makes GREAT leftovers which is why I consider it a perfect weekend recipe! I stored leftovers in the fridge for a few days, but it freezes well too.

The Best Spicy Weekend Gumbo + Brown Rice

Ingredients

For The Base

For The Roux

Steps

Notes

Nutrition Facts