Shrimp and Andouille Sausage Gumbo
Junior League of Mobile | Seafood: ShrimpWhat you need
- Ingredients
-
2 Fresh Tomatoes, Chopped
-
8 c. Cooked Long Grain Rice
-
2 lb Peeled Shrimp
-
12 oz Sliced Okra
-
1 lb Smoked Andouille Sausage, Cut Into Halves Lengthwise, Sliced ¼ inch Thick
-
1 (28 ounce) Can Tomatoes
-
2 Chicken Bouillon Cubes
-
1 (14 ounce) Can Chicken Broth
-
3 c. Fish Stock
- or
-
2 (8 ounce)Bottles Clam Juice
-
2 tsp Dried Oregano
-
½ tsp Cayenne
-
½ tsp Black Pepper
-
2 tsp Salt
-
2 Bay Leaves
-
1 Garlic Clove, Minced
-
2 Medium Onions, Coarsely Chopped
-
4 Celery Ribs, Coarsely Chopped
-
½ c. Flour
-
½ c. Vegetable Oil
Steps
1.
Heat the vegetable oil in a stockpot. Add the flour, stirring constantly. Cook until the roux is dark brown; do not burn. Add the celery, onions, green peppers and garlic. Cook for 5 to 10 minutes, stirring constantly, Add the bay leaves, salt, black pepper, oregano, cayenne, clam juice, chicken broth, bouillion cubes, canned tomatoes and sausage. Bring to a medium boil. Cook for 15 minutes. Add the okra. Reduce the heat. Simmer for 20 to 25 minutes or until of the desired consistency. Add the shrimp. Simmer for 5 to 7 minutes or until the shrimp turn pink. Discard the bay leaves. Spoon the gumbo over hot rice. Sprinkle with fresh tomatoes.