Prep Time: 15 min. • Cook Time: 45 min.
Peel and dice the yellow onion, celery, and bell pepper into ½-inch dice. Peel and chop the garlic. Slice the andouille sausage ½-inch thick.
In a large, heavy-bottomed stock pot, heat canola oil and flour over medium heat. Stirring constantly, cook the flour and oil until it turns the color of peanut butter. Be careful, as it will be very hot. Add the onions, celery, and bell peppers and cook another 2 minutes. Add the garlic and cook another minute. Add the chicken stock, crushed tomatoes, and marinara and bring to a boil, stirring occasionally. Once it comes to a boil, reduce heat to low and simmer for about 15 minutes. Add the andouille, shrimp, okra, salt, creole seasoning, and Worcestershire sauce. Cook until the shrimp are cooked through*.
While the gumbo is cooking, cook the rigatoni pasta according to package directions.
Drain the pasta and add to the gumbo, stir well and cook for 2 minutes to combine flavors.
*For food safety, cook shrimp until pink and opaque.
Approximate Nutritional Information (Per serving):
Calories 700, Fat 28g, Sat Fat 5g, Trans Fat 0g, Cholesterol 105mg, Sodium 2060mg, Total Carbohydrate 79g, Fiber 6g, Sugars 9g, Protein 34g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free