Gumbo Pasta

Recipe

1 LB penne pasta

1/2 LB shrimp

2 hot italian turkey sausages (removed from casing) 

2 TBSP olive oil

1 2/3 cup chicken stock

10 cloves garlic (minced)

1/3 cup finely chopped onion

1/3 cup green bell pepper

1/3 cup red bell pepper

1/3 cup yellow bell pepper

1/4 cup chopped celery

1 TSP pure ground gumbo filé

1 TSP basil flakes

1/4 TSP cayenne pepper

1/2 TSP granulated onion

1/2 TSP granulated garlic

1/4 TSP salt

1/2 cup parmesan cheese (for topping)

Handful chopped parsley (for topping)

Directions

In a large pot start boiling water for the penne pasta. Boil pasta for about 7-8 minutes or until it's the softness that you prefer. Drain and set aside while you prepare your gumbo sauce. In the same large pot on high heat add in your olive oil and chopped veggies. The garlic, onions, bell peppers, and celery should be minced not cubed. The veggies is what makes up your gumbo roux so you want it to easily sauté into a paste like consistency. Sauté the veggies for about 8-10 minutes or until they form into a soft or pasty texture. Then add in the meat from the turkey sausage and begin to brown. Once the sausage is cooked add in the chicken stock and begin building your flavors adding in the gumbo filé, basil flakes, cayenne pepper, granulated onion and garlic, and salt. Let that simmer and thicken for about 7-8 minutes then add in the shrimp. I cut the shrimp in half so it's an easier bite. Once the shrimp is cooked add in the penne pasta and toss into the sauce cooking all those flavors into the pasta. Serve with freshly chopped parsley and grated parmesan cheese. 

Recipe Serves: 6