SHRIMP AND SAUSAGE GUMBO

By RoketJSquerl

Ingredients

• 1/4 cup Butter
• 3/4 cup Cooking Oil
• 1 cup All-Purpose Flour
• 1 whole Medium Sized Onion, Diced
• 6 ribs Celery, Diced
• 1 whole Bell Pepper, Seeded and Diced
• 6 cloves Garlic, Minced
• 1 pound Smoked Andouille Sausage, Sliced
• 3 whole Bay Leaves
• 4 cups Chicken Stock
• 2 cups Water
• 1 tablespoon Fresh Thyme, Minced
• 1 teaspoon Salt
• 1 teaspoon Smoked Paprika
• 1/2 teaspoon Granulated Garlic
• 1/4 teaspoon Cayenne Pepper Or More To Taste
• 1 pound Shrimp, Peel and Deveined
• 1 tablespoon File Powder
• For Serving: Cooked Rice, Chopped Parsley, and Chopped Green Onion

Details

Servings 6
Preparation time 30mins
Cooking time 90mins
Adapted from serenabakessimplyfromscratch.com

Preparation

Step 1

INSTRUCTIONS:

In a heavy duty deep skillet or cast iron pan add butter and oil. Cook over medium heat until hot and butter is melted.

Slowly sprinkle flour into oil while whisking. Cook mixture over medium heat for around 30 minutes until a deep, dark mahogany, chocolate color. Stir frequently for even color, and to prevent burning. If roux starts to smoke remove from heat for a few minutes to cool. If the roux burns it needs to be discarded and restarted.

Stir in onions, celery, bell pepper, and garlic. Cook until softened. Add sausage and bay leaves. Stir until combined.

Slowly stir in chicken stock, water, thyme, salt, smoked paprika, granulated garlic, and cayenne pepper. Bring to a simmer, reduce heat to low, cover, and cook for 45 minutes- 1 hour.

Stir in shrimp and cook until pink about 3-5 minutes.

Add file powder and stir until combined.

Serve with a scoop or rice. Garnish with fresh parsley and green onions.