I was lucky enough to find seafood cooking stock, so I replaced one quart of the chicken stock with it and skipped the boiling of the shells. What fantastic flavor! I found the spices and seasoning to be just perfect. I wanted it a little thicker, so on a whim, I threw in half a bag of frozen sliced okra toward the end and that did the trick. The flavor was great with the shrimp, too!
Shrimp and Sausage Gumbo
This authentic little recipe uses the king of all sausages, spicy andouille sausage, with shrimp and traditional gumbo fixings. Simmering the shrimp shells in the broth adds distinct flavor, but you can skip this step and start with peeled shrimp.
- 2 pounds unpeeled, large fresh shrimp
- 2 (32-ounce) containers chicken broth
- 1 pound andouille or smoked sausage, cut into 1/4-inch slices
- Vegetable oil
- 1 cup all-purpose flour
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 3 celery ribs, sliced
- 3 garlic cloves, minced
- 2 bay leaves
- 2 teaspoons Creole seasoning
- 1/2 teaspoon dried thyme
- 1 tablespoon Worcestershire sauce
- 2 to 3 teaspoons hot sauce
- 1/2 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 wire-mesh 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 1/2 cup. Cook oil mixture and flour in Dutch oven over medium-low heat about 35 to 40 minutes, whisking constantly, until roux is chocolate colored.
- Stir in onion and next 3 ingredients; cook 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, 50 minutes, stirring occasionally.
- Stir in shrimp, sausage, and green onions; cook 5 to 7 minutes or until shrimp turn pink. Discard bay leaves. Serve over hot rice.
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