Shrimp and Sausage. Gumbo

Photo by Annette H.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup vegetable oil

  • 2

    large onions, diced

  • 5

    cloves garlic, sliced

  • 5

    stalks celery, chopped

  • 2

    large green peppers, chopped

  • .2 bay leaves

  • 2

    teaspoons ground black pepper

  • 2

    teaspoons Cayenne pepper

  • 1 1/2

    teaspoon smoked paprika

  • 12

    oz andouille sausage, sliced

  • 6

    cups chicken stock

  • 2

    pounds raw shrimp

  • 3

    scallions, sliced

  • 1

    tablespoon unsalted butter

  • cooked white rice

  • Hot sauce

Directions

Warm oil in a large Dutch oven over medium heat. Add flour and stir well to combine. Reduce heat to medium low and cook, stirring constantly, 30 to 40 minutes until mixture is a rich medium brown, the color of peanut butter. Pay attention to bottom of pan scrapings often, so flower toasts but doesn't burn. Increase heat to medium and add onion, garlic, celery and peppers. Season to taste with salt. Cook for five minutes. Add bay leaves, black and cayenne pepper and paprika, cook two minutes. Add sausage, cook two minutes. Pour in chicken stock, increase heat to high, bring to a boil and then reduce to maintain a simmer for10 minutes. Stir in shrimp and simmer until just cooked through. Stir in scallions and butter. Serve over rice. Add hot sauce if desired.

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