Name: Seafood & Squash Gumbo
Yield: 5
Ingredients: 1 carnival squash, about 1-1/2 lbs (680g); 2 tbsp olive oil; 1 tbsp smoked paprika; 3 tbsp olive oil, divided; 4 inks fresh chorizo sausage, about 1 1/4 lbs (565 g), frozen 30minutes then cut into 1/2-inch (1-cm) thick rounds; ¼ cup unsalted butter; ⅓ cup all-purpose flour; 1 cup finely diced cooking onion; 2 celery stalks, sliced 1/4-inch (5-mm) thick, about 1 cup (250mL); 1 large red bell pepper, cut into 1/2 inch (1-cm) pieces, about 1 1/4 cups (310 mL); 2 tbsp minced garlic; 2 tbsp fresh thyme leaves; 2 tbsp Cajun blackened seasoning; 4 cups vegetable broth; 1 bay leaf; ¾ lb jumbo (21-25 count) shrimp, peeled, deveined; 2 cups baby spinach, packed; ⅓ cup thinly sliced green onions; ⅓ cup finely chopped Italian flat-leaf parsley; Steamed long-grain rice for serving

Source: LCBO Food & Drink Autumn 2022
Rating: 10/10

Yields5 Servings

Squash

1 carnival squash, about 1-1/2 lbs (680g) [I used butternut squash]

2 tbsp olive oil

1 tbsp smoked paprika

Gumbo

3 tbsp olive oil, divided

4 inks fresh chorizo sausage, about 1 1/4 lbs (565 g), frozen 30minutes then cut into 1/2-inch (1-cm) thick rounds

¼ cup unsalted butter

⅓ cup all-purpose flour

1 cup finely diced cooking onion

2 celery stalks, sliced 1/4-inch (5-mm) thick, about 1 cup (250mL)

1 large red bell pepper, cut into 1/2 inch (1-cm) pieces, about 1 1/4 cups (310 mL)

2 tbsp minced garlic

2 tbsp fresh thyme leaves

2 tbsp Cajun blackened seasoning

4 cups vegetable broth

1 bay leaf

¾ lb jumbo (21-25 count) shrimp, peeled, deveined

2 cups baby spinach, packed

⅓ cup thinly sliced green onions

⅓ cup finely chopped Italian flat-leaf parsley

Steamed long-grain rice for serving

Place rack in centre of oven. Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper.

Halve, seed and cut squash into 1/2-inch (1-cm) cubes. Place in mixing bowl and toss with oil and smoked paprika. Place on baking sheet. Bake until just tender, 15 to 20 minutes. Remove from oven.

Heat 1 tbsp (15 mL) olive oil in a large Dutch oven over medium high heat. Add sausage and cook, stirring occasionally, until browned, 3 to 4 minutes. Remove and set aside.

Reduce heat to medium. Add remaining 2 tbsp (30 mL) olive oil and butter. When butter has melted, whisk in flour. Cook, whisking often, until roux is dark golden, 5 to 6 minutes. Add onions, celery, peppers and 1/2 cup (125 mL) roasted squash. Sauté until vegetables have slightly softened and squash has broken down, 6 to 7 minutes. Stir in garlic, thyme, sausage and Cajun seasoning. Cook 2 minutes. Add vegetable broth and bay leaf. Raise heat to high. When it comes to a boil, reduce heat to maintain gentle simmer. Cook, stirring occasionally, until vegetables are soft and gumbo has thickened, about 25 minutes. Add shrimp. Cook until shrimp are opaque, about 2 minutes. Turn off heat and stir in spinach and remaining squash. Taste for salt, though the Cajun seasoning may be enough.

Ladle into warmed shallow bowls. Sprinkle with green onions and parsley. Serve with rice.

Ingredients