What made this California style is that I substituted edamame for okra. Okay, really I just forgot to buy okra and had edamame in the freezer, but I bet that wouldn't have happened if I didn't live in California. Besides, I can't really call it normal gumbo if there's no okra in it, can I?
Shrimp & Sausage Gumbo California-Style
1/3 cup rice flour
1/3 cup oil
1/2 onion, chopped
1 yellow bell pepper, seeded and chopped
1 stalk celery, sliced
3 cloves garlic, minced (about 2 tablespoons)
1/2 teaspoon chile powder
1 teaspoon dried thyme
2 quarts chicken broth (8 cups)
1/2 pound shrimp, thawed and deveined
8 ounces sausage links, sliced
1 bag edamame (10 ounces), thawed
2 cups cooked rice
Directions:
In a heavy sauce pan, stir flour and oil until mixture is smooth and even. Cook over medium-high heat 5 minutes, stirring constantly. Reduce heat to medium. Continue to cook, stirring, for 8-10 minutes more until the mixture starts to brown.
Add the onion, pepper, celery, and garlic. Cook 10 more minutes, stirring frequently. Add the cayenne pepper and thyme, the broth, and the edamame. Bring to a boil. Add shrimp and sausage. Reduce heat to medium. Simmer, covered for 30 minutes.
Serve over rice.
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