Gumbo for a Cold Night

So, Doodle has been asking me to make gumbo for weeks!
Prior to this recipe, I had never made it before.
It's starting to get cold here in Maryland, so Doodle finally convinced me to give it a try.
This is a versatile recipe that can be altered to individual taste.

Here's how I made it:

3 Hot Italian Turkey Sausages
1 Pound Peeled & De-veined Shrimp
1 Red Bell Pepper
2 Jalepenos
3 Stalks of Celery
1 Red Onion
2 Cloves of Garlic
2 Cans of Diced Tomato and Juices
1 Can of Low Sodium Chicken Broth
5T Canola Oil
5T All Purpose Flour
1t Fresh Cracked Pepper
3t Creole Seasoning {I use Emeril's Bayou Blast}
Steamed White Rice

 You can trade out your proteins, such as chicken or andouille sausage, 
instead of using turkey sausage and shrimp.
Also, Gumbo is traditionally made with okra {we didn't have any - hence the celery}

Start by cooking the sausage whole in a large pot or dutch oven with high heat.
Once cooked through and nicely charred, remove and let cool.

Next, add the canola oil and flour. Whisk constantly for 5 minutes until you have a medium blonde roux {No not Doodle - the roux!}
Using canola is a healthy alternative to butter, tastes great, and still acts as a thickener. 
If you want to go all out you can use butter.
Next add your diced veggies and garlic - less the canned tomatoes.
 Mix in with roux and cook about 5 minutes until the veggies start getting a nice color.
Now it's time for the tomatoes and chicken broth
 After adding the tomatoes and broth, add the creole seasoning and black pepper.
Bring to a boil, reduce heat, and simmer covered for about 10 minutes. {Let those flavors marry}

Meanwhile, slice the sausage diagonally.
Uncover the the pot and add the sausage and shrimp.
Cook the shrimp thoroughly - about 2 minutes.
Remove from heat.

Depending on what kind of rice you are using {quick cook or raw} depends on when you want to start your rice. We used short grain white rice in the rice cook - which takes about 30-45 minutes. So plan accordingly!

Finally, add the cooked rice to your serving bowl.
Serve the gumbo on top of the white rice.
Enjoy your meal and a happy wife!!

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