Shrimp and Sausage Gumbo with Rice
Shrimp and Sausage Gumbo with Rice 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. The red bell pepper adds a little more color to the dish.
Ingredients
2 pounds large fresh shrimp ( unpeeled)
2 (32 ounce) containers chicken broth
1 pound andouille or smoked sausage, cut into 1/4 inch slices
Vegetable oil
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
Instructions
- 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.
