Shrimp and Sausage Gumbo
American
Have the vegetables chopped before starting the roux so you can add them promptly when it reaches the color you want. Save the shrimp for the last stage so it stays tender.
- Servings (recipe yield)
- 4-6 servings
- Prep time
- Not provided
- Cook time
- Not provided
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Timing information was not provided by the recipe source.
Ingredients
- 2-3 lbs Shrimp
- 2 lbs Andouille Sausage
- 2 Chicken Broth
- 1 cup olive oil
- 1 cup All Purpose Flour
- 1 cup finely chopped Yellow Onion
- 1 cup finely chopped Green Pepper
- 1 cup finely chopped Celery
- 2 tbsp minced Garlic
- 1 tbsp Worcestershire Sauce
- 1 tbsp Cajun or Creole Seasoning (Creole Kick)
- 1 12 oz. bottle of Beer
- 1 tsp dried Thyme
- 1 tsp dried Parsley
- 3 - 5 Bay Leafs
- 1/2 cup Green Onions
- 1-2 cups White Rice
- (Optional) 1 Jalapeño Pepper
- (Optional) Instead of chicken broth, you can use your own shrimp stock
Instructions
- Prep the vegetables
- Get the roux started: Mix oil and flour over heat until it turns into a dark chocolate color. Low - medium heat for about 30 minutes or medium - high for 15 - 20 minutes if you're feeling brave.
- Ensure to stir frequently while adding the following ingredients.
- Add onion. Cook for 5 minutes.
- Add celery and peppers. Cook for 5 minutes.
- Add garlic. Cook for 1 minute.
- Add broth.
- Add seasonings and Worcestershire Sauce.
- Add sausage and bring to a boil.
- Lower heat, cover, simmer for 90 minutes.
- Increase heat to medium. Add shrimp and cook for 5-7 minutes.
- Turn off the heat and serve over white rice.
- (Optional) For leftovers, boil gumbo with dry white rice and turn it into a jambalaya.
Source: Public Domain Recipes · carl-zimmerman · Recipe source · Public-domain source license