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.