Aw Shucks / Big Shucks’ Shrimp and Sausage Gumbo

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by gmt

wfaa.com

Posted on March 8, 2011 at 8:18 AM

 

Makes 6-8 bowls
1-cup vegetable oil
1-cup flour
6-cups chicken broth
3 green peppers chopped
2 onions chopped
1-lb fresh okra sliced (can substitute 1 lb bag of frozen)
1-bunch celery chopped
3 tomatoes diced
¼-cup Worcestershire sauce
1-tablespoon hot sauce
3 cloves garlic minced
2 large dried bay leaves
½-cup fresh minced parsley
2-teaspoons dried leaf thyme
2-teaspoons dried leaf basil
2-teaspoons dried leaf oregano
1-teaspoon sage
1-teaspoon pepper
1-½ lbs-pre-cooked sausage sliced
1-½ lbs shrimp pealed and devained
 
Make a Roux
  • Heat oil in a large skillet over medium heat
  • Slowly whisk in 1 cup of flour
  • Cook for about 20-30 minutes while stirring continually. Be careful not to allow roux to scorch. Roux should become the color of dark chocolate
  • Transfer to another container to stop the cooking process and allow roux to cool
  • Since a roux is difficult to make you may substitute 16 ounces of a store bought roux. This can usually found near the fresh seafood in your local grocery store.
 
Lets Cook
·         In a large pot bring chicken broth to boil
·         Add all vegetables and spices as well as the sliced sausage
·         Boil for one hour
·         Slowly stir in the roux
·         Reduce heat to simmer for 45 minutes
·         Add the shrimp to the gumbo and simmer for another 15 to 20 minutes
·         Remove and discard bay leaves
·         Serve gumbo over hot cooked rice
Feel free to add other ingredients such as chicken, crab meat, crawfish
at the same time you add the shrimp! Get creative and have fun!
 

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