Shrimp and Sausage Gumbo
over Basmati Rice
There’s no denying the special place Cajun cuisine holds in America’s culinary diaspora. Its mix of African, European, and Native American influences translates into larger-than-life flavors that come at you like a Mardi Gras parade. Such is the case in our adaptation of gumbo, the famous thick and hearty stew, which is brimming with smoked sausage, succulent shrimp, tender bites of bell pepper, and our zesty Cajun spice blend.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 ounce
Shrimp Stir-Fry
(Contains Shellfish)
6 ounce
Andouille Sausage
1.5 cup
Basmati Rice
1 box
Crushed Tomatoes
1 tablespoon
Cajun Spice Blend
1 unit
Red Bell Pepper
1 unit
Green Bell Pepper
1 unit
Yellow Onion
¼ ounce
Parsley
Not included in your delivery
2 teaspoon
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Bring 2 cups water and a pinch of salt to a boil in a medium pot. Halve, peel, and dice onion. Core, seed, and remove white ribs from red and green bell peppers, then chop into small squares. Roughly chop parsley. Rinse shrimp and pat dry with a paper towel.
Once water is boiling, add rice to pot. Cover, lower heat, and reduce to a simmer. Cook until tender, 15-20 minutes. Remove from heat and keep covered until rest of meal is ready.
Heat a large drizzle of olive oil in a large pan over medium-high heat. Add bell peppers and onion and cook, tossing, until softened, 4-5 minutes. Season with salt and pepper.
Meanwhile, thinly slice sausage into rounds. Once onion and peppers are softened, add sausage to pan. Toss until warmed through, 3-4 minutes. Add 2 tsp Cajun spice blend (we sent more). Toss to combine.
Add tomatoes and ¾ cup water to pan. Stir to combine. Season with salt and pepper. Add shrimp to pan and simmer until completely opaque and cooked through, 5-6 minutes. Season with salt, pepper, and more Cajun spice blend (to taste).
Divide rice between plates and top with shrimp and sausage mixture. Sprinkle with parsley and serve.
