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Recipe Detail Page
Seafood & Squash Gumbo
Autumn 2022
Loaded with shrimp, sausage and vegetables, this hearty gumbo is perfect for the first chilly autumn nights. Sweet, nutty carnival squash gives it a fall twist, and its skin is edible, which adds a nice textural element to the dish. If carnival squash isn’t available, substitute acorn squash.
Serves 4 to 6
SQUASH
1 carnival squash, about 1 1/2 lbs (680 g)
2 tbsp (30 mL) olive oil
1 tbsp (15 mL) smoked paprika
GUMBO
3 tbsp (45 mL) olive oil, divided
4 links fresh chorizo sausage, about 1 1/4 lbs (565 g), frozen
30 minutes then cut into 1/2-inch (1-cm) thick rounds
1/4 cup (60 mL) unsalted butter
1/3 cup (80 mL) all-purpose flour
1 cup (250 mL) finely diced cooking onion
2 celery stalks, sliced 1/4-inch (5-mm) thick, about 1 cup (250 mL)
1 large red bell pepper, cut into 1/2- inch (1-cm) pieces, about 1 1/4 cups (310 mL)
2 tbsp (30 mL) minced garlic
2 tbsp (30 mL) fresh thyme leaves
2 tbsp (30 mL) Cajun blackened seasoning
4 cups (1 L) vegetable broth
1 bay leaf
3/4 lb (340 g) jumbo (21-25 count) shrimp, peeled, deveined
2 cups (500 mL) baby spinach, packed
1/3 cup (80 mL) thinly sliced green onions
1/3 cup (80 mL) finely 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.
Serves 4 to 6
