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
1cClam juice
1lbAndouille sausage , sliced
½cVegetable oil
1tbspVegetable oil
1 ½ lbShrimp , peeled and deveined
½cFlour
2Onions , chopped
1Thyme, fresh
1 Red bell pepper, chopped
¼tspCayenne pepper
1 StalkCelery , chopped
½ cParsley, Chopped, fresh
12ozOkra , chopped
2 Bay leaves
4c brown rice, Steamed
4 tspMinced garlic
4 Green onions, chopped
Salt and pepper to taste
Instructions
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.
Simmer the soup for 30 minutes.
Mix the sausage into the soup, and simmer for 30 minutes more.
Stir the shrimp into the pot, and simmer for 5-10 minutes until they are cooked well.
Remove the gumbo from the heat, add in the parsley and green onions and serve over rice.