Shrimp and Sausage Gumbo

By

Southern Living Magazine, March 2017, Page 1238.
THE ABC'S OF GUMBO
THE TRIFECTA:
Chopped onions, celery, and bell pepper e must-haves in Cajun cooking. We also added garlic to the mix.
B
BROTH:
User a lightly seasoned Broth (or stock) instead of water for the boldest
flavor—homemade broth is always betterif you have it.
C
RICE
Serve gumbo over steamed white rice.

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  • 60 mins
  • 240 mins

Ingredients

  • ACTIVE 1 HOUR -TOTAL 4 HOURS
  • 1 lb. smoked spicy-hot sausage(such as Conecuh), cut into
  • 1/2-inch-thick slices
  • 1/2 cup salted butter
  • 1/2 cup all-purpose flour
  • 2 medium-size yellow onions,chopped (about 3 cups)
  • 1 large green bell pepper, chopped(about 1 l/2 cups)
  • 3 large celery stalks, chopped(about 1 cup)
  • 3 garlic cloves, minced
  • 2 (32-oz.) cartons chicken broth
  • 1 lb. fresh okra, trimmed and cut into l/2-inch pieces (about 2 3/4 cups)
  • 1 (14.5-oz.) can petite diced tomatoes, un-drained
  • 3 bay leaves
  • 2 tsp. salt
  • 2 tsp. Worcestershire sauce
  • 2 tsp. tsp. hot sauce tsp.
  • 1 1/2 tsp.dried thyme tsp.
  • 1 tsp. black pepper
  • 2 lbs. unpeeled raw medium shrimp,peeled and deveined
  • 1/4 cup chopped fresh flat-leaf parsley
  • Hot cooked rice
  • Sliced scallions, file powder(optional)
  • (optional)

Preparation

Step 1

Place sausage in a large Dutch oven over medium; cook, stirring often, until browned on both sides, about 15 minutes. Using a :ed spoon, remove sausage to drain on paper towels; reserve drippings in pan.

Add butter to hot drippings in Dutch oven, stirring until melted. Gradually whisk -purpose flour, and cook, whisking constantly, until mixture is caramel colored, 20 to 30 minutes.

Add onions, bell pepper, celery, and garlic, cook, stirring often, until vegetables are very tender, 15 to 18 minutes. Gradually stir broth. Stir in sausage, okra, tomatoes, bay leaves, salt, Worcestershire sauce, hot sauce, thyme, and pepper.

Increase heat to medium-high, and bring mixture to a boil. Reduce heat to low, and simmer, partially covered, stirring occasionally, about 3 hours. Remove and discard bay leaves. Stir in shrimp, and cook until shrimp turn pink, about 5 minutes. Stir in parsley, and remove from heat.

Serve gumbo over hot cooked rice. Garnish with sliced scallions and file powder, if desired.

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