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
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