Shrimp & Sausage Gumbo
Ingredients
- 2 lbs. unpeeled, large fresh shrimp
- 2 (32-oz.) containers chicken broth
- Half of a 10-oz. can of Campbell’s canned beef broth
- 1 lb. andouille or smoked sausage, cut into 1-inch slices
- Vegetable oil
- 1 cup all-purpose flour
- 2 medium onions, chopped
- 2 green bell peppers, chopped
- 2 celery ribs, chopped
- 3 garlic cloves, minced
- 2 bay leaves
- 2 tsps. Creole seasoning
- 1/2 tsp. dried, crumbled thyme
- 1 tbl. Worcestershire sauce
- 2 to 3 tsps. hot sauce
- 1/2 cup chopped green onions
- Hot cooked rice
Instructions
1. Peel shrimp, reserving shells, and devein, if desired. Set shrimp meat aside.
2. Combine shrimp shells with chicken broth and beef broth in a large Dutch oven; bring to a boil. Reduce heat and simmer uncovered for 10 minutes.
3. Pour shells and broth mixture through a wire-mesh strainer into a bowl. Using the back of a spoon, press the shells against the strainer to remove most of the trapped broth. Discard the shells. Set broth aside and keep warm.
4. Cook sausage in a Dutch oven over medium heat until browned. Remove sausage; set aside.
5. Measure drippings from sausage and add enough oil to measure 1/2 cup. Whisk oil and drippings mixture and flour together in a 5-quart soup pot until smooth. Add more oil if roux doesn’t flow smoothly. Cook over medium-low heat about 35 to 40 minutes, stirring constantly, until roux is chocolate colored. Be careful not to burn.
6. In a separate skillet, cook onions, bell pepper, celery and garlic over low heat until tender, stirring often.
7. Gradually add cooked vegetables to the roux and broth in the soup pot. Bring mixture to a boil. Stir in bay leaves, Creole seasoning, thyme, Worcestershire sauce and hot sauce. Reduce heat and simmer uncovered 50 minutes, stirring occasionally.
8. Stir in shrimp, reserved sausage and green onions. Return to a low boil and simmer 10 minutes or until shrimp turn pink. Discard bay leaves. Serve with hot rice.
Source: The Advocate - Baton Rouge, La
Kat's note: Gumbo is even better the next day too!:)
2. Combine shrimp shells with chicken broth and beef broth in a large Dutch oven; bring to a boil. Reduce heat and simmer uncovered for 10 minutes.
3. Pour shells and broth mixture through a wire-mesh strainer into a bowl. Using the back of a spoon, press the shells against the strainer to remove most of the trapped broth. Discard the shells. Set broth aside and keep warm.
4. Cook sausage in a Dutch oven over medium heat until browned. Remove sausage; set aside.
5. Measure drippings from sausage and add enough oil to measure 1/2 cup. Whisk oil and drippings mixture and flour together in a 5-quart soup pot until smooth. Add more oil if roux doesn’t flow smoothly. Cook over medium-low heat about 35 to 40 minutes, stirring constantly, until roux is chocolate colored. Be careful not to burn.
6. In a separate skillet, cook onions, bell pepper, celery and garlic over low heat until tender, stirring often.
7. Gradually add cooked vegetables to the roux and broth in the soup pot. Bring mixture to a boil. Stir in bay leaves, Creole seasoning, thyme, Worcestershire sauce and hot sauce. Reduce heat and simmer uncovered 50 minutes, stirring occasionally.
8. Stir in shrimp, reserved sausage and green onions. Return to a low boil and simmer 10 minutes or until shrimp turn pink. Discard bay leaves. Serve with hot rice.
Source: The Advocate - Baton Rouge, La
Kat's note: Gumbo is even better the next day too!:)
Recipe Info
Views
306
Date
January 19, 2006
Categories
Seafood
Soups and Sauces