Prawn and Sausage Gumbo
 
Prep time
Cook time
Total time
 
Serves: 1
Ingredients
  • 2 tsp olive oil
  • 1 andouille sausage, split lengthwise and sliced
  • 6 - 8 medium prawns
  • ½ small yellow onion, diced (approximately ⅔ cup)
  • ½ green or red pepper, diced (approximately ⅔ cup)
  • 2 stalks celery, diced (approximately ⅔ cup)
  • 2 cloves garlic, diced (approximately 1 tbsp)
  • salt and pepper to taste
  • Hot sauce (optional)
  • 3 tbsp all purpose flour
  • 2 tbsp butter
  • 1½ tsp paprika
  • ½ tsp thyme
  • 1 bay leaf
  • ⅛ tsp cayenne pepper
  • 1 14 oz can diced tomatoes
  • 1 cup chicken broth
  • ½ tsp file powder
  • fresh parsley, diced
Instructions
  1. In a medium/large stock pot, heat the olive oil over medium heat.
  2. Add the celery, pepper, and onion to the pot, sweating the vegetables approximately 10 minutes.
  3. Add a pinch of salt and few grinds of black pepper.
  4. Halfway through the sweat, add the sausage.
  5. Continue cooking until the vegetables and nearly translucent and the sausage has slight browning.
  6. Add the garlic and cook until fragrant, approximately 1 minute.
  7. Add the butter and melt, then add the flour and stir to coat the vegetables and sausage.
  8. Cook the mixture approximately 3 - 4 minutes until the flour begins to brown slightly and smell lightly of toasted nuts.
  9. Add the thyme, paprika, and cayenne pepper, stirring to combine.
  10. Add the chicken broth and diced tomatoes, stir to combine and lower the heat to low.
  11. Add the bay leaf and cover, simmering for at least an hour.
  12. When ready to serve, add the prawns and cook until bright pink/orange and opaque.
  13. Add file powder slowly and stir to combine to monitor the thickening of the gumbo.
  14. Serve over/next to rice and garnish with fresh parsley and hot sauce if desired.
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2016/12/11/prawn-and-sausage-gumbo/