There are so many different ways to make gumbo that I could eat it every day of the year. As a result, I’m adding to the list. This is my Creole recipe of Sausage and Shrimp Gumbo. This is a dish I can really get my teeth into!
This wonderful Creole-Style Shrimp and Sausage Gumbo will be perfect for your Mardi Gras celebration next Tuesday!
What do you need to make Sausage and Shrimp Gumbo- Creole Style:
- 1 pound Andouille Sausage, sliced
- 1 ½ pounds small size shrimp, peeled and deveined
- 2 medium onions, chopped
- 1 medium red bell pepper, chopped
- 1 rib celery, sliced
- 12 ounces okra chopped
- 6 cloves garlic, chopped
- 1 cup clam juice
- ½ cup PLUS 1 tbsp vegetable oil
- ½ cup flour
- 1 tbsp fresh Thyme
- ⅓ tsp cayenne pepper
- ½ cup fresh parsley
- 2 Bay leaves
- 4 scallions chopped
- 4 cups steamed brown rice
Instructions:
FIRST STEP:
Add the shrimp shells and the tails to 1 quart of water in a medium saucepan
When it boils, lower the heat and simmer for 20 minutes with a cover on the pan
SECOND STEP:
Remove from the heat and strain, removing the shells and tails
Add clam juice to the shrimp broth and add 1 cup cold water, set to the side
Add vegetable oil to the Dutch Oven and heat on medium high while adding the flour
THIRD STEP:
Using a wooden spoon, stir the flour into the oil, continue stirring until it becomes a darker shade of brown
Begin to add in the onion, pepper, celery, okra, garlic, thyme and cayenne, sprinkle in salt and pepper to taste.
Cook on medium, stirring often while the vegetables become tender
FOURTH STEP:
Divide the stock in half, slowly add the first half while stirring vigorously.
Add the remaining stock mix and bring to a simmer
Skim off any excess fat that comes to the surface
FIFTH STEP:
Meantime, heat the saute pan to medium high for two minutes
At the 2 minute mark, add 1 tbsp oil to the pan
Add the sliced sausage in a single layer and allow to brown on each side
SIXTH STEP:
Remove the sausage, add in ½ cup of water, scraping the bottom of the pan
Simmer for two minutes
SEVENTH STEP:
Add these juices to the simmering soup, Simmer for another 30 minutes
Add the sausage in and simmer for 30 minutes
EIGHTH STEP:
Add in the shrimp and cook for another 5 minutes
Remove from the heat, add in the parsley and top with the chopped scallions
Enjoy!
