Seafood Gumbo
What You Will Need
Ingredients
- 4 Tbsp. butter
- 1/4 cup all-purpose flour
- 1 small yellow onion, diced
- 1 medium green bell pepper, chopped
- 2 celery ribs, chopped
- 1 Tbsp. Lee Kum Kee Minced Garlic
- 1 bay leaf
- 1 (15-oz.) can fire-roasted diced tomatoes
- 4 cups low-sodium chicken broth
- 12 oz. andouille sausage, sliced into 1/2" pieces
- 1 lb. large shrimp, peeled and deveined
- 3 green onions, sliced, plus extra for garnish
- cooked white rice, for serving
Seasoning
- 1 Tbsp. Lee Kum Kee Chili Garlic Sauce
- 1 Tbsp. Lee Kum Kee Panda Brand Cooking Soy Sauce
- 1 tsp. Lee Kum Kee Panda Brand Oyster Flavored Sauce
- 1 Tbsp. Cajun seasoning
- kosher salt and ground black pepper, to taste
Made with
Lee Kum Kee products
How to make it
-
https://www.youtube.com/embed/IbGIQhU2ANI
-
In a large, deep skillet over medium-low heat, melt butter, then add flour. Cook, stirring constantly, until dark caramel colored, about 10 minutes.
-
Add onions, peppers, and celery, and stir until softened, about 5 minutes more. Stir in Lee Kum Kee Minced Garlic, Lee Kum Kee Chili Garlic Sauce, Lee Kum Kee Panda Brand Cooking Soy Sauce, Lee Kum Kee Panda Brand Oyster Flavored Sauce and stir to combine. Season with Cajun seasoning, salt, and pepper. Stir in bay leaf, diced tomatoes, and chicken broth and bring to a boil. Reduce heat to low and simmer until thickened, stirring occasionally, about 40 minutes.
-
In the last 10 minutes of cooking, add sausage and shrimp. Once shrimp is pink and cooked through, taste and adjust seasonings. Stir in green onions, reserving some for garnish.
-
Serve with white rice and garnish with green onions. Enjoy!
You May Also Like
Sichuan Cold Noodles
- Difficulty
20 mins
3
Thai Sweet Chili Wings
- Difficulty
80 mins
1
Stir-Fried Chicken and Pine Nuts
- Difficulty
25 mins
0