The best of Jamaica and New Orleans meet and mingle in this thick and hearty fusion.
14.5 oz stewed tomatoes with onions, celery and green peppers, undrained
1 medium onion, finely chopped
1 medium green pepper, diced
8 oz andouille sausage
1/2 cup vegetable oil or butter*
2/3 cup all-purpose flour
1/4 cup tomato paste
3 Tbsp Jamaican Jerk Rub**
4 garlic cloves, pressed
4 cups chicken stock
4 cups chopped collard greens
1 lb uncooked large shrimp, peeled & deveined
4 cups hot cooked white or dirty rice
- Place tomatoes in Classic Batter Bowl; chop using Mix ‘N Chop and set aside. Finely chop onion using Food Chopper. Dice bell pepper and cut sausage crosswise into 1/4-inch slices using Chef’s Knife. Place sausage into 8-quart Stockpot. Cook over medium heat 5-7 minutes or until browned, stirring occasionally. Remove sausage from Stockpot; set aside.
- Reduce heat to low. Add oil* and flour to Stockpot and whisk until smooth using Silicone Flat Whisk. Cook, whisking occasionally, 12-14 minutes or until flour mixture becomes a deep brown color.
- Add onion and bell epper to Stockpot. Cook over low heat 7-9 minutes or until tender. Add tomato paste, rub and garlic. Cook and stir 1 minute or until tomato paste is incorporated. While continuously whisking, pour in stock. Add tomatoes and sausage to Stockpot. Bring to a simmer; increase heat to medium-low and cook 15-20 minutes or until gumbo is very thick.
- Meanwhile, chop collard greens. Stir collard greens and shrimp into Stockpot. Cook an additional 3-5 minutes or until shrimp are cooked through. Serve with rice, if desired.
Pampered Chef’s All New Soups, Stews & Chilis
Per serving: Calories 310, Total Fat 20g, Saturated Fat 4g, Cholesterol 50mg, Carbohydrate 18g, Protein 19g, Sodium 1170mg, Fiber 3g
Roux is a French term for equal parts of butter and flour used to thicken sauces and soups. Dark roux is a combination of butter and flour that is cooked longer over low heat to achieve a deep brown color and nutty flavor. Though traditional roux in Cajun cooking uses lard or butter, this recipe uses vegetable oil, which helps prevent the roux from burning.
*If you opt to use butter keep the temperature low and whisk constantly to prevent burning. If you use vegetable oil, only whisk occasionally.
**Any jerk seasoning mix would work.