Spicy Prawn and Andouille Sausage Gumbo

Ingredients

Vegetable oil

2 tablespoons

Andouille sausage

12 ounces, sliced

Onion

1 large, diced

Green bell pepper

1, diced

Celery

2 stalks, diced

Garlic

4 cloves, minced

Cajun seasoning

2 tablespoons

All-purpose flour

1/4 cup

Chicken broth

4 cups

Canned diced tomatoes

1 (14.5-ounce) can

Bay leaves

2

Worcestershire sauce

1 tablespoon

Hot sauce

to taste

Prawns

1 pound, peeled and deveined

Cooked rice

4 cups, for serving

Green onions

1/4 cup, chopped, for garnish

Instructions

1. In a large pot or Dutch oven, heat the vegetable oil over medium heat.
2. Add the sliced Andouille sausage and cook until browned, about 5 minutes. Remove the sausage from the pot and set aside.
3. In the same pot, add the diced onion, bell pepper, celery, and minced garlic. Cook until the vegetables are softened, about 5 minutes.
4. Sprinkle the Cajun seasoning and flour over the vegetables. Stir well to coat and cook for an additional 2 minutes to toast the flour.
5. Gradually pour in the chicken broth, stirring constantly to prevent lumps. Bring the mixture to a simmer.
6. Add the canned diced tomatoes, bay leaves, Worcestershire sauce, and hot sauce. Stir well and bring to a simmer.
7. Reduce the heat to low and let the gumbo simmer for 30 minutes, stirring occasionally to prevent sticking.
8. After 30 minutes, add the prawns and cooked sausage back to the pot. Cook for an additional 5 minutes, or until the prawns are pink and cooked through.
9. Remove the bay leaves from the gumbo and discard.
10. Serve the gumbo over fluffy cooked rice, garnished with chopped green onions.