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Shrimp & Sausage Gumbo

Source of Recipe


Coastal Living






List of Ingredients



• 2 lbs. unpeeled, large fresh shrimp
  
• 2 (32-oz.) containers chicken broth
  
• 1 lb. andouille or smoked sausage, cut into 1/4-inch slices
  
• Vegetable oil
  
• 1 cup all-purpose flour
  
• 1 medium onion, chopped
  
• 1 green bell pepper, chopped
  
• 3 celery ribs, sliced
  
• 3 garlic cloves, minced
  
• 2 bay leaves
  
• 2 tsp Creole seasoning
  
• 1/2 tsp dried thyme
  
• 1 Tbsp Worcestershire sauce
  
• 2 to 3 tsp hot sauce
  
• 1/2 cup chopped green onions
  
• *
  
• Hot cooked rice
  






Instructions



1. Peel shrimp, reserving shells, and devein if desired. Set meat aside.
   
   
2. 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 wire-mesh strainer into a bowl, discarding shells. Set broth aside, and keep warm.
   
   
3. 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 about 35 to 40 minutes, whisking constantly, until roux is chocolate-colored.
   
   
4. Stir in onion and next 3 ingredients; cook 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, 50 minutes, stirring occasionally.
   
   
5. Stir in shrimp, sausage, and green onions; cook 5 to 7 minutes or until shrimp turn pink. Discard bay leaves.
   
   Serve over hot rice.
   
   Yield: 11 cups