Shrimp and Sausage Gumbo
Carl Zimmerman
https://publicdomainrecipes.com/gumbo-shrimp-and-sausage/
15 min
130 min
This recipe is a simplified version of AB’s Seafood Gumbo, perfect for a hearty meal.
4-6
2-3 lbs Shrimp
2 lbs Andouille Sausage
2 (32 oz) Chicken Broth
1 cup olive oil
1 cup All Purpose Flour
1 cup finely chopped Yellow Onion
1 cup finely chopped Green Pepper
1 cup finely chopped Celery
2 tbsp minced Garlic
1 tbsp Worcestershire Sauce
1 tbsp Cajun or Creole Seasoning (Creole Kick)
1 12 oz. bottle of Beer
1 tsp dried Thyme
1 tsp dried Parsley
3 - 5 Bay Leafs
1/2 cup Green Onions
1-2 cups White Rice
(Optional) 1 Jalapeño Pepper
(Optional) Instead of chicken broth, you can use your own shrimp stock
Prep the vegetables
Get the roux started: Mix oil and flour over heat until it turns into a dark chocolate color. Low - medium heat for about 30 minutes or medium - high for 15 - 20 minutes if you’re feeling brave.
Ensure to stir frequently while adding the following ingredients.
Add onion. Cook for 5 minutes.
Add celery and peppers. Cook for 5 minutes.
Add garlic. Cook for 1 minute.
Add beer.
Add broth.
Add seasonings and Worcestershire Sauce.
Add sausage and bring to a boil.
Lower heat, cover, simmer for 90 minutes.
Increase heat to medium. Add shrimp and cook for 5-7 minutes.
Turn off the heat and serve over white rice.
(Optional) For leftovers, boil gumbo with dry white rice and turn it into a jambalaya.