1carnival squash, about 1-1/2 lbs (680g) [I used butternut squash]
2tbspolive oil
1tbspsmoked paprika
Gumbo
3tbsp olive oil, divided
4inks fresh chorizo sausage, about 1 1/4 lbs (565 g), frozen 30minutes then cut into 1/2-inch (1-cm) thick rounds
¼cupunsalted butter
⅓cupall-purpose flour
1cupfinely diced cooking onion
2celery stalks, sliced 1/4-inch (5-mm) thick, about 1 cup (250mL)
1large red bell pepper, cut into 1/2 inch (1-cm) pieces, about 1 1/4 cups (310 mL)
2tbspminced garlic
2tbspfresh thyme leaves
2tbspCajun blackened seasoning
4cupsvegetable broth
1bay leaf
¾lbjumbo (21-25 count) shrimp, peeled, deveined
2cupsbaby spinach, packed
⅓cupthinly sliced green onions
⅓cupfinely chopped Italian flat-leaf parsley
Steamed long-grain rice for serving
1
Place rack in centre of oven. Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper.
2
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.
3
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.
4
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.
5
Ladle into warmed shallow bowls. Sprinkle with green onions and parsley. Serve with rice.
Ingredients
Squash
1carnival squash, about 1-1/2 lbs (680g) [I used butternut squash]
2tbspolive oil
1tbspsmoked paprika
Gumbo
3tbsp olive oil, divided
4inks fresh chorizo sausage, about 1 1/4 lbs (565 g), frozen 30minutes then cut into 1/2-inch (1-cm) thick rounds
¼cupunsalted butter
⅓cupall-purpose flour
1cupfinely diced cooking onion
2celery stalks, sliced 1/4-inch (5-mm) thick, about 1 cup (250mL)
1large red bell pepper, cut into 1/2 inch (1-cm) pieces, about 1 1/4 cups (310 mL)
2tbspminced garlic
2tbspfresh thyme leaves
2tbspCajun blackened seasoning
4cupsvegetable broth
1bay leaf
¾lbjumbo (21-25 count) shrimp, peeled, deveined
2cupsbaby spinach, packed
⅓cupthinly sliced green onions
⅓cupfinely chopped Italian flat-leaf parsley
Steamed long-grain rice for serving
Directions
1
Place rack in centre of oven. Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper.
2
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.
3
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.
4
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.
5
Ladle into warmed shallow bowls. Sprinkle with green onions and parsley. Serve with rice.
