Today, we have a gumbo dish that will have whoever’s eating it asking you if you’re from Louisiana.
Filled with vegetables, mushrooms and shrimp, this recipe is both delicious and nutritious. We paired the gumbo with rice and a handful of parsley for that refreshing aftertaste.
Check out the dish below:
Shrimp Gumbo
Stew BlendServes 4-6Prep Time: 15 minutes | Cook Time: 1 hour
Ingredients
- 1/4 cup olive oil
- 1/4 cup any flour
- 1 medium yellow onion, roughly chopped
- 3 cloves of garlic, minced
- 2 bay leaves
- 1 bell pepper (mix of red and yellow for color), roughly chopped
- 1 celery stalk, roughly chopped
- 1 can (14 oz) fire roasted diced tomatoes
- 3 cups low-sodium vegetable stock
- 2 cups Guan’s Stew Blend Mushrooms, roughly chopped
- 1 teaspoon any cajun spice mix
- 2 cups mixed beans (chickpeas and kidney beans)
- 12 frozen and defrosted shrimp
- Rice, to serve
- Small handful of fresh parsley, roughly chopped
- Sea salt
- Black pepper
Instructions
- In a large Dutch oven (or large cooking pot), warm the olive oil over medium heat, along with the flour. Whisk continuously until the ‘roux’ reaches a dark caramel-esque color, about 15 minutes.
- Now add in the onions, garlic and bay leaves, and stir until they’ve softened. Add the bell peppers, celery and a generous sprinkling of sea salt. Sauté for another 10 – 15 minutes, or until the vegetables are soft.
- Now add in the canned tomato, veggie stock, mushrooms, spice mix, and beans. Bring to a boil and then lower the heat to medium-low and simmer for 25 minutes. Toss in the shrimp and cook for another 2-3 minutes, or until the shrimp are fully cooked through.
- Serve the gumbo in a bowl over rice, with parsley and a crack of black pepper and sea salt.