Gumbo Bowl | zojirushi.com

Ingredients (serves 4):

8 oz. smoked Andouille sausage, cut into 1/4-inch thick rounds
1/2 cup vegetable oil
2/3 cup flour
1 medium onion, chopped
2 celery stalks, chopped
1 medium green pepper, chopped
1 Tbsp. garlic, minced
1 cup okra, fresh or frozen, cut into 1/2-inch pieces
1 Tbsp. Creole seasoning
1 Tbsp. Worcestershire sauce
4 cups shrimp stock or chicken stock
Salt and pepper, to taste
12 oz. shrimp, peeled and deveined

4 cups cooked long grain rice

Hot sauce (optional)

Garnish:

4 green onions, sliced into small slivers

1

Sauté Andouille sausage in a pan for approximately 3 minutes, or until surface is brown, drain fat and set aside.

2

Heat oil in a large sauce pan over low heat. Mix in the flour while stirring constantly, and cook until it turns dark golden brown - about 5 minutes.

3

Add onion, celery and green pepper, and cook until tender - about 6 minutes.

4

Add the garlic and okra, and cook for another 6 minutes.

5

Add Creole seasoning, Worcestershire sauce, shrimp or chicken stock and bring to a boil.

6

Add cooked sausage from step 1, cover with lid and simmer on low heat for 30 minutes. Check the taste and consistency, adjust with water, salt and pepper if necessary.

7

Add shrimp and cook until just done - about 4 minutes.

8

Fill each serving bowl with 1 cup of cooked rice, ladle gumbo over rice and garnish with green onion. Serve with optional hot sauce.

9

Enjoy!