Sausage and Shrimp Gumbo Recipe
Summary
Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelMedium
Ingredients
| 1 pound hot Italian-sausage links, pricked with fork | ||
| Vegetable oil | 3 Tablespoon | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Celery stalks | 2 , chopped | |
| Green pepper | 1 , chopped | |
| Onion | 1 Medium, chopped | |
| Chicken broth | 1 Can (10oz) | |
| Water | 1/2 Cup (16 tbs) | |
| Whole package | 1 , frozen | |
| Hot pepper sauce | 2 Teaspoon | |
| Dried thyme | 1/4 Teaspoon | |
| Dried oregano | 1/4 Teaspoon | |
| Bay Leaf | 1 | |
| 1 pound large shrimp, shelled and deveined | ||
| 1 cup regular long-grain rice, cooked as label directs | ||
Directions
1. Heat 5-quart Dutch oven over medium-high heat until hot. Add sausages; cook, turning frequently, until well browned, about 10 minutes. Transfer sausages to plate to cool slightly. Cut each sausage into 3 pieces.
2. Discard all but 1 tablespoon of the sausage drippings from Dutch oven. Add oil and heat over medium heat. With wooden spoon, gradually stir in flour and cook, stirring constantly, until flour mixture (roux) is brown (do not let burn). Add celery, green pepper, and onion; cook, stirring occasionally, until vegetables are tender, about 8 to 10 minutes.
3. Return sausage to Dutch oven. Gradually stir in broth, water, okra, hot pepper sauce, thyme, oregano, and bay leaf; heat to boiling over high heat. Reduce heat; cover and simmer 15 minutes. Add shrimp; cook, uncovered, until shrimp are opaque throughout, about 2 minutes. Discard bay leaf. Place scoop of rice in large shallow soup bowls and top with gumbo.
2. Discard all but 1 tablespoon of the sausage drippings from Dutch oven. Add oil and heat over medium heat. With wooden spoon, gradually stir in flour and cook, stirring constantly, until flour mixture (roux) is brown (do not let burn). Add celery, green pepper, and onion; cook, stirring occasionally, until vegetables are tender, about 8 to 10 minutes.
3. Return sausage to Dutch oven. Gradually stir in broth, water, okra, hot pepper sauce, thyme, oregano, and bay leaf; heat to boiling over high heat. Reduce heat; cover and simmer 15 minutes. Add shrimp; cook, uncovered, until shrimp are opaque throughout, about 2 minutes. Discard bay leaf. Place scoop of rice in large shallow soup bowls and top with gumbo.
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