Shrimp and Sausage Gumbo
Ready In: 1 hr 45 mins
Serves: 11
Ingredients
- 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
Directions
- 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.
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