- 1 pound plain Mind Blown Shrimp
- 1/2 cup of vegan butter
- 1/2 cup all-purpose flour
- 1 green bell pepper, chopped
- 1 medium onion, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 1 tablespoons Cajun seasoning
- 1 quart vegetable broth
- 2 teaspoons Worcestershire sauce
- Salt and pepper to taste
- 3-5 green onions, white and green parts, chopped
- Hot sauce to taste
Heat a large pot and make a roux: melt butter in the pot, whisk in the flour and lower the heat to medium. Stir almost constantly, making sure to scrape the bottom of the pan as you stir. Will make a paste, continue to cook and stir.
Add to the paste the green peppers, onion and celery and increase the heat to medium-high. Cook, stirring often, for 5 minutes.
Add the garlic and cook another 2 minutes. Stir in the Cajun seasoning.
Slowly stream in the stock to the bell pepper onion roux mixture, stirring constantly while you do so.
Bring the gumbo to a simmer and add the Worcestershire sauce and salt to taste. Simmer gently for 30 minutes.
Add the plain Mind Blown Shrimp, return to a simmer, and cook another 5 minutes, until the shrimp has just cooked through. Add salt and black pepper to taste.
Serve with white rice, garnished with green onions hot sauce.