There are four in our home. This recipe makes servings for six. It felt good to leave two helpings on a friend's doorstep. I make the gumbo in the tried and true dutch oven my mom gave me in my 20s. I've used the pot every week since receiving it -- often multiple times a week. It's a part of our family for sure!

1/4 cup grapeseed oil
1/4 cup all purpose flower
1 red onion, diced
4 celery stalks, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
Large handful of italian parsley, chopped (about 1/2 cup)
4 Andouille sausage, sliced 
1 lb bay scallop or shrimp
4 cups broth
2 teaspoon gumbo file
2 teaspoon cajun season

Add oil to Dutch oven and heat over medium high. Once oil is heated, add the flour and stir for about 20 seconds to avoid clumps. Allow the flour to cook in the oil until it becomes very brown, which could take 10 minutes. Add the vegetables, gumbo file, and cajun season and saute for 5-7 minutes. Add the broth. Bring to a boil and then add the sausage and simmer on low for 30 minutes. Add the scallops and cook for an additional 10 minutes. Serve over white rice and with hot sauce on the side


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