Shrimp & Sausage Gumbo

There isn't anything better than a heaping bowl of Gumbo. Takes me back to New Orleans with every bite. Enjoy! Carol DeVaney

Shrimp & Sausage Gumbo

1 1/2 pounds raw, whole, head-on medium-sized (31-50 count) shrimp

2 quarts water

1 ½ cups onion

½ cup diced green peppers

¾ cup diced celery

2 ½ tablespoon minced garlic

1 cup seeded diced tomato

1 tablespoon salt or to taste

¼ teaspoon pepper or to taste

½ teaspoon cayenne pepper or to taste

3 bay leaves

1 teaspoon chopped fresh thyme

1 pound Andouille sausage, cut into ¼ inch pieces and browned

1 tablespoon file powder

Brown Roux Total prep and cook time 35 min.

Ingredients

1 cup vegetable oil

¾ cup white flour

¼ cup wheat flour

1 tsp salt

1 tsp pepper

Add salt and pepper to taste

Directions

Add oil in large, heavy sauté skillet. Bring oil to smoking hot, careful not to burn, add flour carefully, whisk oil and flour together – immediately decrease heat to lowest setting. Add salt and pepper. Constantly stir for 30  minutes or until the color is dark brown. Remove from heat. Set aside.

Directions

While roux is browning, remove and save shrimp heads and shells. Devein the shrimp. Place shrimp in refrigerator. Place shrimp heads, shells and water in 4-6 quart pan. Bring to a boil. Lower heat, simmer for about 1 hour, or until liquid reduces to 1 quart. Remove from heat, strain liquid. Discard all solids.

 If roux has cooled too much, heat again and add onions, green peppers, celery and garlic. Stir until onions are translucent. Add tomatoes, salt, black pepper, thyme, cayenne pepper and bay leaves. Add shrimp broth. Stir. Cover and cook for 35 minutes.

Turn off heat and add in sausage and shrimp. Stir. Add the file powder, stirring constantly. Cover and allow to sit for 10-15 min. Serve over rice.