We're making plans for Mardi Gras and figured we'd start with a hearty gumbo recipe. This one features sausage meatballs and shrimp; it was perfect after a long day slow cooking in the sun. In February we still need to remember to start cooking early, this gumbo went in the oven by 10:00 am to take advantage of all the sun had to offer.
- 2 (14.5 ounce) cans stewed tomatoes, undrained
- 1 pound hot Italian ground sausage (not in casing)
- 1 (14.5 ounce) can reduced-sodium chicken broth
- 1 green sweet pepper, chopped
- 1 large onion, chopped
- 1 tablespoon Cajun seasoning
- 3 cloves garlic, minced
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 1 pound fresh or frozen medium shrimp (thawed if frozen), peeled and deveined
Add tomatoes, broth, green pepper, onion, celery, Cajun seasoning, garlic, black pepper, and cayenne pepper to your Graniteware pot. Stir gently to combine.
Roll sausage in to small (one inch or less) balls with your hand. Place in pot with other ingredients.
Cover pot and place in preheated Solavore Sport. Cook all day, at least 6 hours. Add the shrimp to the pot at the end of cooking, stir in gently and allow to cook for another 20 minutes or until the shrimp is opaque.
Serve over rice. Remember you can use our recipe to make rice in your second pot while the gumbo is cooking.