Shrimp & Sausage Gumbo
serves 6-8 people
2 Tbsp avocado oil
1 small yellow onion, diced
1 medium carrot, diced
1 stalk of celery, diced
1 red bell pepper, diced
2 cloves garlic, finely minced
1/4 tsp cayenne pepper
1 tsp salt
1/4 tsp freshly ground black pepper
1 Tbsp arrowroot powder
4 cups chicken broth
1 lb kielbasa sausage, cut into 1/2-inch slices
1 lb shrimp, peeled and deveined
1/4 cup sliced green onions
In a large dutch oven or saucepan, heat oil until shimmering over medium-high heat. Add the onion, carrot, celery, and bell pepper. Let cook for a few minutes until vegetables begin to soften and slightly brown. Add garlic,cayenne, salt, and pepper and let cook for an additional minute. Add the sausage, stir to distribute. Sprinkle arrowroot powder over the top of the sausage and vegetables. Stir until evenly coated. Add the chicken stock and thyme sprigs and bring to a simmer. Reduce heat to low and let simmer for 10 minutes.
Add shrimp and scallions to the pot and add salt and pepper to taste. Simmer, stirring occasionally, until shrimp are opaque and cooked through - this only takes a few minutes. Discard the thyme sprigs. Serve with white rice or cornbread.
