Shrimp and Sausage Gumbo with Rice
This is an authentic gumbo recipe. Simmering the shrimp shells in the broth
adds distinct flavor, but you can skip this step and start with peeled shrimp. I
personally think that the red bell pepper adds a little more color to the dish.
- 2 pounds unpeeled, large fresh shrimp
- 2 (32-ounce) containers chicken broth
- 1 pound andouille or smoked sausage, cut into 1/4-inch slices
- Vegetable oil
- 1 cup all-purpose flour
- 1 medium onion, chopped
- 1 red or green bell pepper, chopped
- 3 celery ribs, sliced
- 3 garlic cloves, minced
- 2 bay leaves
- 2 teaspoons Creole seasoning
- 1/2 teaspoon dried thyme
- 1 tablespoon Worcestershire sauce
- 2 to 3 teaspoons Louisiana hot sauce
- 1/2 cup chopped green onions
- Hot cooked rice
- Peel shrimp, reserving shells, and devein, if desired. Set meat aside.
- Combine shrimp shells and chicken broth in a large Dutch oven; bring to
a boil. Reduce heat, and simmer, uncovered, 20 minutes.
- Pour mixture through a strainer into a bowl, discarding shells. Set
broth aside, and keep warm.
- Cook sausage in a Dutch oven over medium heat until browned. Remove
sausage; set aside.
- Measure drippings, adding enough oil to measure 1/2 cup. Cook oil
mixture and flour in Dutch oven over medium-low heat for about 35 to 40
minutes, whisking constantly, until roux is chocolate colored.
- Stir in onion and next 3 ingredients; cook for 7 minutes or until
vegetables are tender, stirring often.
- Gradually stir in warm broth; bring mixture to a boil.
- Stir in bay leaves and next 4 ingredients; reduce heat, and simmer,
uncovered, for 50 minutes, stirring occasionally.
- Stir in shrimp, sausage and green onions; cook for 5 to 7 minutes or
until shrimp turn pink. Discard bay leaves.
- Serve over hot rice.
Cook time: 1 hour 15 mins
Total time: 1 hour 15 mins
Yield: 11 cups
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