Shrimp and Sausage Gumbo with Coconut Lime Rice
Louisiana Gumbo has never tasted so good! Try it with this coconut, lime rice for an extra punch of flavor! You’re welcome!
INGREDIENTS
FOR THE GUMBO:
2 tbsp. vegetable oil
2 tbsp. all-purpose flour
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1/2 cup chopped onion
1 clove garlic, minced
2 tsp. tomato paste
1 can (14.5 oz) diced tomatoes
1 pkg (14 oz) smoked andouille sausage, sliced
2 cups chicken broth, low sodium
1 pkg (10 oz) frozen cut okra, thawed and drained
1 tbsp. Cajun seasoning (or 2 tsp. dried thyme and 1 tsp. cayenne pepper)
1/4 tsp. dried thyme
3 bay leaves
1/2 lb raw shrimp, peeled and deveined
Kosher alt and freshly ground black pepper, to taste
FOR THE RICE:
2 cups coconut rice or your favorite grain
1 tbsp. salted butter
1/4 cup unsweetened coconut milk
1/4 tsp. ground nutmeg
2 chopped scallions
Juice 1 lime
1/3 cup chopped cilantro
DIRECTIONS:
Heat oil in a large dutch oven or heavy stockpot over medium-high heat. Stir in the flour and cook, stirring constantly until golden brown, about 5 minutes. Add bell peppers, celery, onions, and garlic. Cook for 2 to 3 minutes, or until tender.
Stir in the tomato paste, tomatoes, sausage, broth, okra, Cajun seasoning, thyme and bay leaves. Cover and simmer for 5 minutes, stirring occasionally. Add shrimp and cook for 5 minutes, or until shrimp are pink. Season with salt and pepper to taste. Serve gumbo over coconut rice and garnish with scallion.
For The Rice:
Cook the rice according to package directions. Once the rice is tender, add 1 tbsp. salted butter, 1/4 cup unsweetened coconut milk, 1/4 tsp. ground nutmeg, 2 chopped scallions, juice 1 lime, and 1/3 cup chopped cilantro. Mix well.