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Sausage And Shrimp Gumbo

Country.Chef's picture
  Hot italian sausage links 1 Pound, pricked with a fork
  Vegetable oil 3 Tablespoon
  All purpose flour 1⁄4 Cup (4 tbs)
  Celery stalks 2 , chopped
  Green pepper 1 , chopped
  Onion 1 Medium, chopped
  Canned chicken broth/1 3/4 cups old-fashioned chicken broth 14 1⁄2 Ounce
  Water 1⁄2 Cup (8 tbs)
  Frozen whole okra 10 Ounce
  Hot pepper sauce 2 Teaspoon
  Dried thyme 1⁄4 Teaspoon
  Dried oregano 1⁄4 Teaspoon
  Bay leaf 1
  Large shrimp 1 Pound, shelled and deveined
  Regular long-grain rice 1 Cup (16 tbs), cooked as label directs

1. Heat 5-quart Dutch oven over medium-high heat until hot. Add sausages; cook, turning frequently, until well browned, about 10 minutes. Transfer sausages to plate to cool slightly. Cut each sausage into 3 pieces.
2. Discard all but 1 tablespoon of the sausage drippings from Dutch oven. Add oil and heat over medium heat. With wooden spoon, gradually stir in flour and cook, stirring constantly, until flour mixture (roux) is brown (do not let burn). Add celery, green pepper, and onion; cook, stirring occasionally, until vegetables are tender, about 8 to 10 minutes.
3. Return sausage to Dutch oven. Gradually stir in broth, water, okra, hot pepper sauce, thyme, oregano, and bay leaf; heat to boiling over high heat. Reduce heat; cover and simmer 15 minutes. Add shrimp; cook, uncovered, until shrimp are opaque throughout, about 2 minutes. Discard bay leaf. Place scoop of rice in large shallow soup bowls and top with gumbo.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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