Wednesday, December 8, 2010

Shrimp and Sausage Gumbo

I love all recipes that involve seafood and the DEEP SOUTH! This recipe has become a favorite at my house especially on those cold wintry nights when you need something filling and warm. Plus as an added bonus, both my kids and "the hubs" love this gumbo! This recipe is a wonderful one because it is made with fresh vegetables, shrimp, smoked sausage, with a rich, full-bodied broth that can be served over fluffy white or brown rice. This gumbo is very filling, rich and a little bit spicy which is a whole Lotta delicious! If Shrimp isn't your forte, then you can easily substitute Chicken. If you do like shrimp and Chicken you could easily use both for a 3 meat gumbo!

Shrimp and Sausage Gumbo
recipe and photo adapted from
2 Tbs. Butter
1/2 c. diced onion
1/4 c. diced celery
1/4 c. diced red bell pepper
1/2 tsp. salt
1 Tbsp. minced garlic

4 c. chicken stock
1/4 tsp. ground black pepper
1/8 tsp Cayenne Pepper

1 c. Brown or White Rice
2 c. water
1 tsp salt

2 Tbsp. Butter
2 Tbsp. Flour
1 Tbsp. File' powder
3/4 lb. shrimp, peeled and deveined
1/2 lb. smoked sausage

In a large pot or dutch oven, melt 2 tbsp butter over medium low heat.When foamy add the onion, celery, red bell pepper, salt and "sweat" for 5-7 minutes, stirring occasionally. Add garlic, and cook 5 more minutes until the onions start to become translucent.

Add the Chicken stock. Add the black pepper and cayenne pepper and stir to combine. Bring to a boil and then reduce to simmer and cover.

Start the rice-combine 1 c. rice, 2 c. water and 1 tsp. salt. Bring to boil, cover, and let simmer for 13-15 minutes.

Meanwhile, slice the sausage and add to a skillet. Turn the heat to medium and cook, tossing occasionally until browned- about 7-10 minutes. Using a slotted spoon, transfer sausage to the gumbo. Pour of any excess fat the the skillet.

In the same skillet, melt 2 tbsp. butter. When foamy, add 2 tbsp flour and whisk until combined and the roux is a light brown and fragrant. about 2-3 minutes. A ROUX is a a thickening agent of fat and flour. This is what is going to help thicken up your gumbo. Add roux to gumbo and stir, then add the file' powder. and stir until well Incorporated.

Add the shrimp. turn off heat, and cover. Allow to sit for 10 minutes before serving. Serve over rice. Enjoy!


Ashlee, The Culinary Queen

1 comment:

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