Champion Seafood Gumbo
|Dried thyme||1 Teaspoon|
|Chopped parsley||1 Teaspoon|
|Dried hot pepper||1|
|Medium shrimp||2 Pound|
|Polish sausage||1⁄2 Pound, sliced|
|Onion||1 Large, chopped|
|Chopped parsley||2 Tablespoon|
|All purpose flour||2 Tablespoon|
|Chicken bouillon||1 Teaspoon|
|Canned cream of chicken soup||10 3⁄4 Ounce (Undiluted)|
|Canned crab soup||11 Ounce (Undiluted)|
|Tomato juice||2 Cup (32 tbs)|
|Hot sauce||1⁄8 Teaspoon|
|Lump crabmeat||1 Pound|
|Hot cooked rice||1 Cup (16 tbs)|
Combine first 6 ingredients in a Dutch oven, bring to a boil.
Add shrimp, and cook 3 to 5 minutes.
Drain well, reserving 3 cups liquid, discard bay leaves and hot pepper.
Rinse shrimp with cold water.
Peel and devein shrimp, set aside.
Combine sausage and next 3 ingredients in a large Dutch oven, saute until sausage is browned.
Drain, if necessary.
Stir in flour and bouillon granules.
Add reserved shrimp liquid, cream of chicken soup, and next 4 ingredients, mixing well.
Bring to a boil, cover, reduce heat, and simmer 20 minutes.
Add crabmeat, simmer 5 minutes.
Serve over rice, sprinkle with file powder, if desired.