Rouxless Gumbo

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 onion, diced
• 1 bell pepper, diced
• 2 celery stalks, diced
• 2 Andouille sausage links, diced
• 3 cups chicken broth
• 1 (14.5 ounce) can diced tomatoes
• 2 bay leaves
• 2 teaspoons cajun seasoning
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 1 pound medium shrimp, peeled and deveined
• 1/2 pound lump crab meat, picked over for shells
• 1/4 cup chopped fresh parsley
• 2 tablespoons fresh lemon juice

Directions

1. Heat the olive oil in a large pot over medium heat. Add the garlic, onion, bell pepper, celery, and sausage. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
2. Stir in the chicken broth, tomatoes, bay leaves, cajun seasoning, black pepper, thyme, oregano, and cayenne pepper. Bring to a simmer and cook for 10 minutes.
3. Stir in the shrimp, crab meat, parsley, and lemon juice. Simmer for 5 minutes, or until the shrimp are cooked through.
4. Serve hot with cooked white rice, if desired.

Interesting Facts

• Gumbo is a popular dish in Louisiana, especially in the city of New Orleans.
• The name 'gumbo' is derived from the African word 'kingumbo', which means okra.
• Roux is a mixture of fat (usually butter or oil) and flour that is used to thicken sauces and soups.
• Rouxless gumbo is a great way to enjoy gumbo without the additional fat and calories of the roux.