Creamy Gumbo

Name: Creamy Gumbo
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 1 pound andouille sausage, sliced into ½ inch thick coins; 2/3 cup vegetable oil; 1 cup flour; 2 bell peppers, diced; 3 celery stalks, diced; 1 onion, diced; 1 jalapeno, diced; 6 cloves garlic, minced; 5 cups chicken stock; 1 cup Almond Breeze Original Almondmilk or Almond Breeze Extra Creamy Almondmilk; 1 14-oz can fire-roasted tomatoes; 1 1/5 cups diced cooked chicken; 1 cup chopped okra (can be fresh or frozen); 1 tablespoon cajun seasoning; 1 teaspoon dried thyme; 1/2 teaspoon cayenne; 3 bay leaves; 1 pound peeled and deveined raw shrimp; Salt and pepper; White rice, for serving; Optional toppings: thinly-sliced green onions and chopped fresh parsley

Prep Time:
5 Minutes: Cook Time:
25 Minutes: Difficulty:
Easy: Serves Up To:
4 Servings

Nutrition Information

Calories	1123
Sodium	2689.1 mg
Dietary Fiber	8.6 g

Sugars	15.9 g

Protein	66.7 g

Directions

Sausage Coins

Step 1 complete
Heat a large Dutch oven or heavy pot over medium-high heat.
Step 2 complete
Add sausage coins in a single layer and cook for 2 minutes per side, until lightly browned. Transfer the sausage to a clean plate and set aside for later.

Roux

Step 3 complete
Add the oil to the pot and whisk in flour until combined. Continue to cook, stirring constantly, until the mixture reaches a dark brown color (similar to milk chocolate), about 20 minutes. This is called a roux. Pay close attention as it cooks, adjusting the heat and making sure it doesn’t burn.
Step 4 complete
Once the mixture (roux) reaches the milk chocolate color, stir in the bell peppers, celery, jalapeno and onion.
Step 5 complete
Continue to cook for approximately 5 minutes, stirring every 20 seconds, until the vegetables are soft.
Step 6 complete
Add in the garlic and cook for 1 more minute, stirring constantly.