Sausage and Shrimp Gumbo: orig. posted by CADoodlebug
Jun 29, 2014 14:14:56 GMT
timewarp2 likes this
Post by tinafb on Jun 29, 2014 14:14:56 GMT
Sausage and Shrimp Gumbo
1 pound sausage links (as hot as you like them) pricked with fork
3 T vegetable oil
¼ cup flour
2 stalks celery, chopped
1 medium onion, chopped
1 green pepper, chopped
1 can chicken broth
1 ½ cups water
1 package frozen okra (as much or as little as you like)
1 - 2 tsp. Tabasco
1 pound shrimp, shelled and deveined
cooked rice
1. Heat skillet over med heat. Add sausages & cook, turning frequently until well browned, about 10 minutes. Transfer sausages
to a plate to cool. Cut into bite sized pieces.
2. Measure 1 tablespoon drippings and add to a Dutch Oven. (If the sausages are lean and don’t give you any drippings, just add an extra tablespoon of oil) Add oil and heat over medium heat. With wooden spoon, gradually stir in flour. Cook, stirring constantly until flour mixture is brown. DO NOT BURN! Add celery, onions and peppers and cook, stirring occasionally until tender about 8 - 10 minutes. Add sausages, stir, then add broth, water, okra and Tabasco sauce, heat to boiling. Reduce heat, cover and simmer 15 minutes.
3. Add shrimp and cook, uncovered until shrimp are opaque, about 2 minutes. Serve over rice.
Note: The original recipe called for ½ cup water but we like more liquid so I increased the water. If the gumbo needs to be darker, add a little Kitchen Bouquet.
1 pound sausage links (as hot as you like them) pricked with fork
3 T vegetable oil
¼ cup flour
2 stalks celery, chopped
1 medium onion, chopped
1 green pepper, chopped
1 can chicken broth
1 ½ cups water
1 package frozen okra (as much or as little as you like)
1 - 2 tsp. Tabasco
1 pound shrimp, shelled and deveined
cooked rice
1. Heat skillet over med heat. Add sausages & cook, turning frequently until well browned, about 10 minutes. Transfer sausages
to a plate to cool. Cut into bite sized pieces.
2. Measure 1 tablespoon drippings and add to a Dutch Oven. (If the sausages are lean and don’t give you any drippings, just add an extra tablespoon of oil) Add oil and heat over medium heat. With wooden spoon, gradually stir in flour. Cook, stirring constantly until flour mixture is brown. DO NOT BURN! Add celery, onions and peppers and cook, stirring occasionally until tender about 8 - 10 minutes. Add sausages, stir, then add broth, water, okra and Tabasco sauce, heat to boiling. Reduce heat, cover and simmer 15 minutes.
3. Add shrimp and cook, uncovered until shrimp are opaque, about 2 minutes. Serve over rice.
Note: The original recipe called for ½ cup water but we like more liquid so I increased the water. If the gumbo needs to be darker, add a little Kitchen Bouquet.
