Pam's shrimp and sausage gumbo
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | All-purpose flour |
| ¼ | cup | Cooking oil |
| ½ | cup | Onion; chopped |
| ⅓ | cup | Celery; chopped |
| ¼ | cup | Green pepper; chopped |
| 4 | Cloves garlic; minced | |
| ¼ | teaspoon | Black pepper |
| ½ | teaspoon | Red pepper |
| 1 | teaspoon | Cajun seasoning |
| 3 | cups | Chicken broth; heated |
| 8 | ounces | Andouille or smoked sausage*, quartered lengthwise, cut into 1/2\" slices |
| 1½ | cup | Okra; sliced, OR |
| 10 | ounces | Frozen cut okra; thawed |
| 2 | Bay leaves | |
| 1½ | pounds | Frozen; shelled shrimp**, thawed |
| 2 | cups | Hot cooked rice |
Directions
* In Saudi Arabia, I use spicy sausage. I remove the casings and lightly brown it like ground beef first. ** You can substitute chicken for the shrimp. Use 1 whole boneless, skinless chicken breast or ½ breast and 1 leg/thigh joint, cooked and cut into bite sized pieces.
For roux, in a large heavy saucepan or Dutch oven combine flour and oil till smooth. Cook over medium-high heat for 5 minutes, stirring constantly.
Reduce heat to medium. Cook and stir about 15 minutes more or till roux is the color of a penny. Stir in onion, celery, green pepper, garlic, black and red pepper. Cook over medium heat for 3-5 minutes or till vegetables are just crisp-tender, stirring often. Gradually stir in hot chicken broth, sausage, okra and bay leaves. If using chicken, add now. Bring to boiling; reduce heat. Cover; simmer 20-30 minutes, or until chicken is tender--if using shrimp, add during last 5 minutes of cooking. NOTES : Every time I try to make a gumbo without okra, I catch hell. So here is the recipe that always seems to be a hit! Modified from the traditional Better Homes & Gardens recipe.
Recipe by: Pamela Creeden
Posted to MC-Recipe Digest V1 #810 by Creedenite@... on Sep 26, 1997