Shrimp and Sausage Gumbo - Brenda W. - Facilities
Why I Love This Recipe
This recipe is a family favorite. We double the recipe and enjoy family time and the Super Bowl! Making the roux is the best part because it’s the most important part.
Ingredients You'll Need
2 pounds unpeeled, large fresh shrimp
2 (32 ounce) containers chicken broth
1 pound andouille or smoked sausage, cut into ¼-inch slices
1 cup all-purpose flour
1 medium onion, chopped
3 celery ribs, sliced
3 garlic cloves, minced
2 bay leaves
2 teaspoons Creole seasoning
½ teaspoon dried thyme
1 tablespoon Worcestershire sauce
2 to 3 teaspoons hot sauce
½ cup chopped green onions
Hot cooked rice
Peel shrimp, reserve shells, and devein. Set shrimp 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 wire mesh 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 ½ cup. Cook oil mixture and flour in Dutch oven over medium-low heat about 35-40 minutes, whisking constantly, until roux is chocolate colored.
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
Stir in shrimp, sausage, and green onions; cook 5 to 7 minutes or until shrimp turn pink. Discard bay leaves. Serve over hot rice.