Gumbo with Habanero & Lime hot sauce


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

1

(15-oz.) can diced tomatoes

4 c. chicken broth

1 lb. shrimp, peeled and deveined

1 lb crawfish

cooked white rice, for serving

DIRECTIONS

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  1. In a large, deep skillet over medium-low heat, melt butter, then add flour. Cook, stirring constantly, until dark caramel colored, about 10 minutes.

  2. 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.

  3. In the last 10 minutes of cooking, add shrimp and Hazel and Ash's Organic Habanero & Lime hot sauce.


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Hazel And Ash Organics, LLC: 14 Spaulding Ave, Coatesville, PA, 19320

Call: (717) 521-9593

Email: hazelandashorganics@gmail.com