dinner · american
Weeknight Shrimp & Sausage Gumbo with Green Onion Rice
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Instructions
1
Set a 5-quart Dutch oven over medium-high heat with the oil to warm.
2
While the oil warms, slice the chicken sausage into 0.5-inch coins.
3
Add the sausage coins to the shimmering oil and brown 5 minutes, stirring now and then, until both sides are spotted deep golden.
4
While the sausage browns, dice the yellow onion, then dice the green bell pepper, piling both together on one side of the board.
5
Dice the celery onto the same pile, then mince the garlic and keep it in its own small pile.
6
Lift the sausage onto a plate with a slotted spoon, leaving the oil behind, and lower the heat to medium.
7
Sprinkle the flour into the oil and stir with a wooden spoon into a smooth, loose paste.
8
Stir the roux constantly for 8 to 10 minutes, scraping the corners, until it smells nutty and turns the color of peanut butter.
9
Tip in the yellow onion, pepper, celery, and a pinch of salt, stirring 4 minutes until the vegetables soften and the sizzle quiets.
10
Stir in the garlic, Cajun seasoning, and thyme for 1 minute until the spices smell toasty and coat the vegetables.
11
Pour in the broth a splash at a time, stirring smooth, then add the tomatoes with their juices and the sausage, and bring to a boil over high heat.
12
While the gumbo heats, combine the rice, water, and remaining salt in a small pot over high heat until boiling, about 4 minutes.
13
Cover the rice, reduce to low, and cook 15 minutes; lower the gumbo to medium-low and simmer uncovered 12 minutes until slightly thickened and glossy.
14
While both pots simmer, thinly slice the green onions and cut the lemon into wedges.
15
Stir the shrimp into the gumbo and simmer 3 minutes until they turn pink, opaque, and curl into loose C shapes.
16
Pull the rice off the heat, fluff it with a fork, and fold in half the sliced green onions.
17
Squeeze two lemon wedges into the gumbo off the heat, then ladle into bowls, mound the rice in the center, and top with the remaining green onions and lemon wedges.
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