2 Tbsp olive oil
2 Tbsp unsalted butter
¼ cup brown rice flour (or AP flour)
½ yellow onion, diced
1 red bell pepper, diced
2 ribs celery, diced
1 Tbsp unsalted Cajun seasoning spice blend
1 15-oz. can fire-roasted diced tomatoes
2 cups chicken stock
9 oz. andouille sausage (turkey or pork), sliced into ½” rounds
1 package RightRice
1 ½ lb. jumbo shrimp, peeled and deveined (tails on)
2 Tbsp chopped chives for garnish
In a large chef’s pan, heat the olive oil and butter over medium heat. When melted, sprinkle the flour over the top and whisk to combine. Continue to whisk until the mixture turns caramel brown in color.
Add the onion, bell pepper, celery, and 1 teaspoon of kosher salt and stir to coat the vegetables with the flour mixture. Cook, stirring constantly, until the vegetables are soft, about 5-7 minutes.
Sprinkle the Cajun seasoning over the top and stir to combine. Allow to cook for one minute, then add the tomatoes, chicken stock, and andouille sausage.
Bring the mixture to a simmer, cover, and reduce the heat to medium low. Allow to cook for 20 minutes, stirring a few times. Taste the gumbo, adding more salt as needed.
Ten minutes before serving, cook the entire package of RightRice following the packaging instructions.