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Shrimp Gumbo

Stew Blend
Serves 4-6
Prep Time: 15 minutes | Cook Time: 1 hour

Ingredients

  • 1/4 cup olive oil
  • 1/4 cup any flour
  • 1 medium yellow onion, roughly chopped
  • 3 cloves of garlic, minced
  • 2 bay leaves
  • 1 bell pepper (mix of red and yellow for color), roughly chopped
  • 1 celery stalk, roughly chopped
  • 1 can (14 oz) fire roasted diced tomatoes
  • 3 cups low-sodium vegetable stock
  • 2 cups Guan’s Stew Blend Mushrooms, roughly chopped
  • 1 teaspoon any cajun spice mix
  • 2 cups mixed beans (chickpeas and kidney beans)
  • 12 frozen and defrosted shrimp
  • Rice, to serve
  • Small handful of fresh parsley, roughly chopped
  • Sea salt
  • Black pepper

Instructions

  • In a large Dutch oven (or large cooking pot), warm the olive oil over medium heat, along with the flour. Whisk continuously until the ‘roux’ reaches a dark caramel-esque color, about 15 minutes.
  • Now add in the onions, garlic and bay leaves, and stir until they’ve softened. Add the bell peppers, celery and a generous sprinkling of sea salt. Sauté for another 10 – 15 minutes, or until the vegetables are soft.
  • Now add in the canned tomato, veggie stock, mushrooms, spice mix, and beans. Bring to a boil and then lower the heat to medium-low and simmer for 25 minutes. Toss in the shrimp and cook for another 2-3 minutes, or until the shrimp are fully cooked through.
  • Serve the gumbo in a bowl over rice, with parsley and a crack of black pepper and sea salt.