Shrimp & Sausage Gumbo (Southern Living)

By ctaubenheim

Ingredients

• 1 lb smoked spicy hot sausage - 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 red pepper, chopped (about 1 1/2 cups)
• 3 large celery stalks, chopped (about 1 cup)
• 3 garlic cloves, minced
• 2 (32oz) cartons chicken broth
• 1 lb. fresh okra, trimmed and cut into 1/2 inch pieces (about 2 3/4 cups)
• 1 (14.5oz) can petite diced tomatoes, undrained
• 3 bay leaves
• 2 tsp salt
• 2 tsp Worcestershire sauce
• 2 tsp hot sauce
• 1 1/2 tsp dried thyme
• 1 tsp black pepper
• 2 lb unpeeled raw medium shrimp, peeled and deveined
• 1/4 cup chopped fresh flat leaf parsley
• hot cooked rice
• sliced scallions, file powder (optional)

Details

Preparation time 60mins
Cooking time 240mins

Preparation

Step 1

Place sausage in a large Dutch oven over medium heat; cook, stirring often until browned on both sides, about 15 minutes. using a slotted 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 in all purpose flour, and cook, whisking constantly, until mixture is caramel colored, 20 to 30 minutes.

Add onions, bell pepper, celery and garlic and cook, stirring often, until vegetables are very tender, 15 to 18 minutes. Gradually stir in 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.