Prep 15 mins
Cook 1 hr 30 mins
This authentic little recipe uses the king of all sauces, spicy andouille sausage, with shrimp and traditional gumbo fixings. Simmering the shrimp shells in the broth adds distinct flavor, but you can skip that step and start with peeled shrimp if you prefer.
- 2 lbs unpeeled large raw shrimp
- 2 (32 ounce) containers chicken broth
- 1 lb andouille sausages or 1 lb smoked sausage, cut into 1/4-inch slices
- vegetable oil
- 1 cup all-purpose flour
- 1 medium onion, 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
- 3 teaspoons hot sauce
- 1⁄2 cup green onion
- 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 cooked rice.