assignmentPREPARATION
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the four and cook, stirring constantly, until the roux becomes a. deep golden brown, about 10-15 minutes, being careful not to burn.
Stir in the sliced sausage and cook for another 3-4 minutes until the sausage is browned and releases its flavors.
Slowly pour in the chicken or seafood broth, stirring constantly to avoid lumps. Add the diced tomatoes, bay leaves, Cajun seasoning, thyme and smoked paprika. Bring the mixture to a simmer, then reduce the heat and cook for 30 minutes, allowing the flavors to meld.
Add the shrimp to the gumbo and cook for an additional 5-7 minutes until the shrimp turn pink and are coked through. Taste and adjust the seasoning with salt and pepper.
Remove the bay leaves and ladle the gumbo over the bowls of cooked white rice Garnish with sliced green onions and parsley.
Continue sautéing for 5-6 minutes more or until the onion is soft and translucent, stirring occasionally. Stir in the garlic and sauté for 1 more minute until the garlic is fragrant, stirring occasionally.
Sprinkle the flour over the mixture and stir to combine. Continue cooking for 1 minute stirring occasionally.
Gradually stir in the chicken stock, then add the crushed tomatoes, rice, Cajun seasoning, bay leaves & dried thyme. Continue cooking until the soup reaches a simmer. Then reduce the heat to medium-low and continue simmering the soup for 15 more minutes, being sure to stir occasionally so the rice doesn't burn on the bottom of the pot, until the rice is cooked and tender.
Stir in the shrimp and continue cooking 5 more minutes or until the shrimp are cooked through.
Boil pasta in salted water according to package directions for al dente. Drain and set aside.
In a large soup pot or Dutch oven, melt light butter. Add chopped vegetables and sauté on low heat until soft, about 5 minutes. Add flour and fresh pepper to the pot and stir until smooth.
Set heat to medium-low and let it come to a slow boil. Cover and cook on low about 10-15 minutes.
Cook uncovered until broccoli is cooked, about 5 minutes. Remove from heat and wait until it stops boiling.
Add cheddar cheese a little at a time, mixing well until cheese melts.
Return the cooked elbows to the soup mix well, adjust salt and pepper if needed.