Shrimp and Sausage Gumbo with Rice
Yield: 11 cups
This is an authentic gumbo recipe. Simmering the shrimp shells in the broth adds distinct flavor, but you can skip this step and start with peeled shrimp. I personally think that the red bell pepper adds a little more color to the dish.
- 2 pounds unpeeled, large fresh shrimp
- 2 (32-ounce) containers chicken broth
- 1 pound andouille or smoked sausage, cut into ¼-inch slices
- Vegetable oil
- 1 cup all-purpose flour
- 1 medium onion, chopped
- 1 red or green bell pepper, chopped
- 3 celery ribs, sliced
- 3 garlic cloves, minced
- 2 bay leaves
- 2 teaspoons Creole seasoning
- ½ teaspoon dried thyme
- 1 tablespoon Worcestershire sauce
- 2 to 3 teaspoons Louisiana hot sauce
- ½ cup chopped green onions
- Hot cooked rice
- Peel shrimp, reserving shells, and devein, if desired. Set meat aside.
- Combine shrimp shells and chicken broth in a large Dutch oven; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes.
- Pour mixture through a strainer into a bowl, discarding shells. Set broth aside, and keep warm.
- Cook sausage in a Dutch oven over medium heat until browned. Remove sausage; set aside.
- Measure drippings, adding enough oil to measure ½ cup. Cook oil mixture and flour in Dutch oven over medium-low heat for about 35 to 40 minutes, whisking constantly, until roux is chocolate colored.
- Stir in onion and next 3 ingredients; cook for 7 minutes or until vegetables are tender, stirring often.
- Gradually stir in warm broth; bring mixture to a boil.
- Stir in bay leaves and next 4 ingredients; reduce heat, and simmer, uncovered, for 50 minutes, stirring occasionally.
- Stir in shrimp, sausage and green onions; cook for 5 to 7 minutes or until shrimp turn pink. Discard bay leaves.
- Serve over hot rice.