EASY SHRIMP & CHORIZO GUMBO

Easy Shrimp & Chorizo Gumbo image

Provided by Pia Carli

Categories Seafood

Time 1h15m

Number Of Ingredients 14

Previous Next

2 shallots, finely chopped
3 garlic cloves, finely chopped
4 links spanish chorizo or 8 oz., sliced into coins
3/4 box chicken broth
2 bay leaves
1 12 oz jar of roasted red peppers, sliced into thin strips
1/2 c good red wine like pinot noir
2 can(s) great northern beans, drained and rinsed
2 Tbsp butter
2 Tbsp flour
1 lb 31-40 count shrimp, peeled & deveined
1 Tbsp freshly ground pepper
1/4 c fresh flat-leaf parsley, chopped
1 pkg chopped frozen spinach

Steps:

1. In a large dutch oven, heat and brown Chorizo without oil. After about 3 minutes, add the chopped shallots and garlic, cook until tender about 2 minutes. Add chicken broth, wine, roasted peppers, beans, ground pepper and bay leaves. Simmer for 10-15 minutes.
2. While the gumbo simmers, make the rue. In a small frying pan, melt the butter. Once all butter is melted and bubbling, add the flour and stir until all flour is incorporated. Cook the rue until it turns to a nutty-brown color. Remove from heat and add into the gumbo. Stir the gumbo as you pour in the rue.
3. Add the frozen chopped spinach and simmer another 10-15 minutes. Add the shrimp and cook and simmer for another 7-10 minutes. Taste for preferred saltiness; Chorizo and chicken broth may provide enough salt. Stir in and garnish with chopped parsley.