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Shrimp/Sausage Gumbo by Danny




Source of Recipe


by Shanny, from Dan/Shani


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=6138.1

List of Ingredients




1/4 cup cooking oil or bacon drippings
3-4 tbsp. flour
2 cups chicken broth
2 coarsely chopped onions
2 ribs coarsely chopped celery
1 coarsely chopped green pepper
2 cloves minced garlic
3½ - 4 cups canned tomatoes
2 cups sliced fresh or frozen okra
2 bay leaves
1 tsp. dried basil
1 tsp. salt
1/2 tsp. black pepper
2 tsp. tabasco sauce
1 - 2 lbs. cooked shrimp
1 - 2 lbs. andouille sausage
2 tbsp. sliced green onion
chopped fresh parsley
hot cooked rice

Recipe



Combine bacon drippings with flour, stirring until smooth; cook over medium-high heat until it turns reddish-brown in color - about the color of a penny - stirring constantly. Carefully stir in broth, mix well - cook & stir until thickened. Add onions, celery, green pepper & garlic; cook & stir for 5 minutes. Add tomatoes, okra, bay leaves, basil, salt, pepper & tabasco. Simmer 1½ to 2 hours; remove the bay leaves, add shrimp & sausage and correct the seasoning.

Heat to serving temperature - serve over rice, garnish with green onion & parsley.

Or if you're in a hurry just add the shrimp, sausage & cooked rice to the kettle & let it simmer til you're ready to eat. It gets better each time it's warmed - the tabasco is more pronounced after the first couple of days, so be careful you don't get it too hot to begin with.
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and in case you still like your gumbo with chicken, here's the recipe he started with - LOL!
http://www.recipecircus.com/recipes/Magnolias/SOUPSandSTEWS/Chicken_Gumbo.html