Sausage And Shrimp Gumbo

Ingredients

  • 1 pound smoked sausage, sliced 1/4-inch thick (we used Conecuh Hickory Smoked Sausage)
  • 1 pound andouille sausage, sliced 1/4-inch thick (we used Roger Wood andouille)
  • 1/4 cup unsalted butter
  • 2/3 cup vegetable oil
  • 2/3 cup all-purpose flour
  • 1 medium onion, chopped (we used a yellow onion)
  • 1 cup chopped green bell pepper
  • 1 cup sliced celery
  • 2 (32-ounce) cartons seafood stock (we used Swanson seafood stock)
  • 3 cloves garlic, minced
  • 2 bay leaves (we used fresh bay leaves)
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons Creole seasoning (we used Zatarain’s Creole seasoning)
  • 1/2 teaspoon dried thyme
  • 3 pounds large fresh shrimp, peeled and deveined (tails left on)
  • Hot cooked rice (we used white rice)
  • Garnish: chopped green onion (optional)

Directions

  1. Set a large Dutch oven over medium heat, tossing in all the sausage* and letting it cook for 5 to 8 minutes or until all of it’s browned, stirring now and then during that time. Using a slotted spoon, take the sausage out of the Dutch oven and place it on a paper towel-lined plate where it can drain. Keep 2 tablespoons of the drippings in the Dutch oven, discarding any extra.
  2. Add the butter and oil to the Dutch oven. Once the butter’s melted, whisk in the flour until the mixture is smooth. Whisk the roux frequently (we stirred constantly) until it looks like it has the same color as dark peanut butter (they say it’s supposed to take 25 minutes to achieve that color but it took us less time than that). Add in the onion, bell pepper, and celery, stirring frequently (we stirred constantly) for 8 minutes or until the vegetables are tender. Slowly stir in the stock until everything’s combined, waiting for boiling to occur afterwards. Mix in the sausage, garlic, bay leaves, Worcestershire, Creole seasoning, and the thyme. Turn the heat down to low and let it cook for 1 hour, stirring now and then.
  3. Mix the shrimp in, cooking it for 15 minutes. Serve immediately over rice, sprinkling on the green onion if you want to use it.

*We had to brown our sausage in batches, otherwise most or all of the sausage would’ve just been steamed and never gotten that sexy browning.

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This tasted so freaking good that we didn’t stop eating until we were stuffed ! There would’ve been even more sausage in the gumbo but we weren’t always successful in keeping our hands off that deliciousness after it was done getting browned in the Dutch oven ! We did have to remove the tail shell from the shrimp before eating it but it was worth that little bit of extra time because they were so nice and tender in each bite. We forgot to put the green onions on for the picture but while they were good with the dish, the gumbo can stand all on its own for flavor (should you skip on using green onions). The rice helped make the dish even more filling and added another texture. We hope you enjoy eating this as much as we did !

This recipe came from “Cooking With Paula Deen” magazine.

We weren’t paid in any form to promote Conecuh, Roger Wood, Swanson, Zatarain’s, or “Cooking With Paula Deen” magazine.

Take care everybody !

Shrimp and Sausage Gumbo

The word “gumbo” is actually supposed to be derived from the West African word for okra and we thought it was neat finding that out since there’s okra in this.

Ingredients

  • 1 lb. smoked spicy-hot sausage (such as Conecuh), cut into 1/2-inch thick slices (we used Conecuh)
  • 1/2 cup salted butter
  • 1/2 cup all-purpose flour
  • 2 medium-size yellow onions, chopped (about 3 cups)
  • 1 large green bell pepper, chopped (about 1 1/2 cups)
  • 3 large celery stalks, chopped (about 1 cup)
  • 3 garlic cloves, minced
  • 2 (32-oz.) cartons chicken broth (we used reduced-sodium chicken broth)
  • 1 lb. fresh okra, trimmed and cut into 1/2-inch pieces (about 2 3/4 cups)
  • 1 (14.5-oz.) can petite diced tomatoes, undrained
  • 3 bay leaves (we used fresh bay leaves)
  • 2 tsp. salt (we used table salt)
  • 2 tsp. Worcestershire sauce
  • 2 tsp. hot sauce (we used Crystal hot sauce)
  • 1 1/2 tsp. dried thyme
  • 1 tsp. black pepper (we used freshly ground black pepper)
  • 2 lb. unpeeled raw medium shrimp, peeled and deveined (we just bought raw medium shrimp that were already peeled and deveined)
  • 1/4 cup chopped fresh flat-leaf parsley
  • Hot cooked rice (we used white rice)
  • Sliced scallions, filé powder (optional) (we used sliced scallions)

Directions

  1. Take a large Dutch oven and set it over medium heat, adding in the sausage afterwards. Stir the sausage frequently until browned, taking it out using a slotted spoon and placing it on a paper towel-lined plate. Add the butter to the hot drippings in the Dutch oven, stirring constantly until melted. Gradually add in the flour, whisking constantly for 20 to 30 minutes or until the flour mixture looks caramel colored (ours only took about 8 minutes*).
  2. Mix in the onions, bell pepper, celery, and garlic, stirring frequently for 15 to 18 or until the vegetables are very tender. Slow stir in the broth, followed by the salt, thyme, pepper, bay leaves, hot sauce, Worcestershire sauce, sausage, okra, and tomatoes.
  3. Turn the heat up to medium-high and wait for boiling to occur. Once boiling, turn the heat down to low and simmer with the lid only partially covering the top of the Dutch oven for about 3 hours, stirring now and then during that time. Stir in the shrimp, letting it cook for 5 minutes or until the shrimp are fully cooked. Mix in the parsley, taking the Dutch oven off the heat immediately afterwards. Serve the gumbo over the rice, topping with the scallions and filé powder if you’re using them.

*The first time we made this, we tried stirring the roux for their recommended amount of time and it ended up looking like the vegetables were getting stirred in black squid ink ! We made the roux again and were much happier with the color of the roux roughly 8 minutes into whisking.

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Thanks to the acidity of tomatoes in this gumbo, you don’t have any of that sliminess that you sometimes hear of which made us happy !

This recipe came from Southern Living.

We weren’t paid in any form to promote Conecuh, Crystal, or Southern Living.

Take care everybody !