Dark-roux stew with sausage, shrimp and okra over rice

$6.39/serving$6.49at the cheapest of your stores this week · 9 ingredients on sale

Ingredients

• pork sausage (smoked if available)250 g
• shrimp (peeled and deveined)200 g
• long grain rice1 cup
• all purpose flour1/3 cup
• bell pepper1 ea
• celery2 stalks
• yellow onion1 ea
• okraa handful
• chicken stock3 cups
• paprika1 tbsp
• ground cayenne1/4 tsp
• green onion2 stalks

Method

1Make the roux

• •Heat 1/3 cup oil in a heavy pot over medium heat.
• •Whisk in the flour.
• •Cook 10 to 15 minutes, whisking constantly, until the roux turns the colour of peanut butter (do not walk away).

2Build the base

• •Dice the bell pepper, celery and onion.
• •Stir them into the roux and cook 4 minutes until softened.
• •Slice the sausage into coins, add it with the paprika and cayenne, and cook 2 minutes.

3Simmer

• •Gradually whisk in the chicken stock until smooth.
• •Slice the okra into 1/2 inch coins and add it.
• •Simmer gently 20 minutes, stirring occasionally, until thick and glossy.

4Rice on

• •Meanwhile, rinse the rice under cold water until the water runs clear.
• •Add the rice to a pot with 1½ cups salted water and bring to a boil.
• •Cover, reduce to the lowest heat, and cook 15 minutes until the water is absorbed.
• •Let it rest with the lid on for 5 minutes, then fluff with a fork.

5Finish with the shrimp

• •Pat the shrimp dry and stir them in.
• •Simmer 3 to 4 minutes until pink and just opaque.
• •Season to taste.

6Plate

• •Mound the rice in two bowls and ladle the gumbo around it.
• •Garnish with the sliced green onions.