This gumbo is incredible! Great to warm you and your loved ones on a cold winters day or night!! Enjoy!
1 lb shrimp peeled and devined, 1 lb precooked sausage cut into chunks
1 Onion Chopped
2 ribs Celery Chopped
2 Carrots Chopped
4 cloves Garlic
1 roasted Red Pepper (traditionally gumbo is made with green but I didn’t have any so emprovised!)
Fresh Thyme
2 Tablespoons Bob Red Mills All Purpose Flour
Chicken Stock (I used some homemade stock that I had saved from another recipe this week. You can use Pacific gluten free Chicken stock and I added in about 2 cups of water) 4 cups total stock/water
Pacific Beef Stock about ¼ cup
Tablespoon of Lea & Perrins Worseshire sauce
1 can of Rotel diced tomatoes
1 teaspoon of tomato paste
Spices – Paprika, garlic pepper, hot roasted garlic spice, Cheyenne, Cajun mix, onion powder, kosher salt and pepper. I eye ball everything. You decide!
Saute onions, celery, carrots until soft and add in flour for your roux. Add in thyme, spices, red roasted pepper, garlic, Worseshire, stock/water, tomatoes and paste. Add sausage and simmer for an hour. Add shrimp at the end.
GlutenFreeLady