Easy Sausage and Shrimp Gumbo
There are plenty of reasons to love this shrimp and sausage gumbo recipe. For starters, it’s packed with flavor. The shrimp and sausage add a nice richness to the gumbo, while the okra provides a touch of sweetness and texture. Plus, it’s easy to make and can be on the table in under an hour.
INGREDIENTS:
1 c Clam juice
1 lb Andouille sausage , sliced
½ c Vegetable oil
1 tbsp Vegetable oil
1 ½ lb Shrimp , peeled and deveined
½ c Flour
2 Onions , chopped
1 Thyme, fresh
1 Red bell pepper, chopped
¼ tsp Cayenne pepper
1 Stalk Celery , chopped
½ c Parsley, Chopped, fresh
12 oz Okra , chopped
2 Bay leaves
4 c brown rice, Steamed
4 tsp Minced garlic
4 Green onions, chopped
Salt and pepper to taste
DIRECTIONS:
Place the shells from the shrimp into a pot of boiling water. Simmer the shells for 20 minutes, then remove them from the pot.
Pour a cup of water and the clam juice to the pot with the shrimp broth, and put to the side for later.
Add the vegetable oil to a large pot, and mix in the flour.
Brown the flour for a few minutes in the oil, but be sure not to let it burn.
Add the okra, celery, bell pepper, onion, cayenne pepper, garlic, thyme and salt and pepper to taste in the pot with the flour mixture. Saute until the vegetables soften.
Pour the shrimp stock mixture into the pot with the vegetables a little at a time, whisking constantly as you do.
Bring the mixture to a simmer, and strain off any excess fat or oil that rises to the surface of the mixture.
Heat a tablespoon of oil in a skillet over medium-high heat, and saute the sausage until browned on both sides and cooked through. Remove the sausage and set aside.
Place a ½ cup of water into the skillet you cooked the sausage in, scraping the bottom of the skillet well. Simmer for 1-2 minutes, and then pour the mixture into the pot of soup …
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