Gumbo - Serves 4
4 tbsp. butter
1/4 c. All-purpose flour
1 small yellow onion
1 medium green bell pepper, chopped
2 celery ribs, chopped
2 cloves garlic, minced
12 oz. andouille sausage, chicken or vegan meat substitute sliced into 1/2" pieces
1 tbsp. cajun seasoning (without salt)
1/2 Cup Hazel & Ash's Habanero & Lime hot sauce
Freshly ground black pepper to taste
1 bay leaf
(15-oz.) can diced tomatoes
4 c. chicken broth
1 lb. shrimp, peeled and deveined
1 lb crawfish
cooked white rice, for serving
In a large, deep skillet over medium-low heat, melt butter, then add flour. Cook, stirring constantly, until dark caramel colored, about 10 minutes.
Add onions, peppers, and celery, and stir until softened, about 5 minutes more. Stir in garlic and sausage, then season with Cajun seasoning, salt, and pepper. Stir in bay leaf, diced tomatoes, and chicken broth and bring to a boil. Reduce heat to low and simmer until thickened, stirring occasionally, about 1 hour.
In the last 10 minutes of cooking, add shrimp and Hazel and Ash's Organic Habanero & Lime hot sauce.