2 hrs 35 mins
1 hr 35 mins
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Units: US | Metric
- 680.38 g small shrimp, shells removed and reserved
- 236.59 ml bottled clam juice
- 828.06 ml ice water
- 118.29 ml vegetable oil
- 118.29 ml all-purpose flour, preferably bleached
- 2 onions, chopped fine
- 1 red bell pepper, seeded and chopped fine
- 1 celery rib, chopped fine
- 6 garlic cloves, minced
- 4.92 ml dried thyme
- 4.92 ml salt
- 1.23 ml cayenne pepper
- 2 bay leaves
- 453.59 g smoked sausage, cut into 1/4-inch slices (andouille or kielbasa)
- 118.29 ml minced fresh parsley
- 4 scallions, sliced thin
- 1Bring the reserved shrimp shells and 4 1/2 cups water to a boil in a stockpot or large saucepan over med-high heat.
- 2Decrease heat to med-low and simmer for 20 minutes.
- 3Strain the stock and add the clam juice and ice water (you should have about 2 quarts of tepid stock, 100 to 110 degrees); discard the shells; set the stock aside.
- 4Heat the oil in a Dutch oven or large heavy-bottomed saucepan over med-high heat until it registers 200 degrees on an instant-read thermometer, 1 1/2 to 2 minutes.
- 5Decrease the heat to medium and gradually stir in the flour with a wooden spatula or spoon, working out any lumps that form.
- 6Continue stirring constantly, reaching into the edges of the pan, until the mixture has a toasty aroma and is deep reddish brown, about the color of an old copper penny or between the colors of milk chocolate and dark chocolate, about 20 minutes (the roux will become thinner as it cooks; if it begins to smoke, remove the pan from the heat and stir the roux constantly, to cool slightly).
- 7Add the onions, bell pepper, celery, garlic, thyme, salt, and cayenne to the roux and cook, stirring frequently, until the vegetables soften, 8-10 minutes.
- 8Add 1 quart reserved stock in a slow, steady stream while stirring vigorously.
- 9Stir in the remaining stock.
- 10Increase the heat to high and bring to a boil.
- 11Decrease heat to medium-low, skim the foam off the surface, add the bay leaves, and simmer, uncovered, skimming any foam that rises to the surface, about 30 minutes.
- 12Stir in the sausage and continue simmering to blend the flavors, about 30 minutes.
- 13Stir in the shrimp and simmer until cooked through, about 5 minutes.
- 14Off the heat, stir in the parsley and scallions and adjust the seasonings with salt, pepper, and cayenne to taste.
- 15Remove the bay leaves and serve immediately.
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Nutritional Facts for Creole-Style Shrimp and Sausage Gumbo
Serving Size: 1 (359 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 408.8
- Calories from Fat 277
- Total Fat 30.7 g
- Saturated Fat 7.2 g
- Cholesterol 143.0 mg
- Sodium 1320.9 mg
- Total Carbohydrate 12.1 g
- Dietary Fiber 1.5 g
- Sugars 2.6 g
- Protein 20.2 g