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Shrimp and Sausage Gumbo Recipe

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This recipe for Shrimp and Sausage Gumbo, by , is from Generations Cookbook Holland & Weese, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Terry Holland
Added: Wednesday, September 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lb. small Shrimp (51-60 per pound), shell on
4 1/2 cups Water
1 c. bottled Clam Juice
3 1/2 c. Ice Water
1/2 c. Vegetable Oil
1/2 c. All-Purpose Flour
2 med. Onions, chopped fine
1 med. Red Bell Pepper, cored, seeded and chopped fine
1 med. Celery Stalk, chopped fine
6 med. Garlic Cloves, minced or pressed
1 tsp. dried Thyme
1 tsp. Salt
1/4 tsp. Cayenne Pepper
2 Bay Leaves
1 lb. Smoked Andouille or Kielbasa sausage
1/2 cup minced fresh Parsley leaves
4 med. Scallions, white and green parts sliced thin
10 oz. thawed Frozen Cut Okra
Ground Black Pepper, to taste

Directions:
Directions:
1) Remove Shrimp shells and bring shells and Water to a boil in a stockpot over medium high heat. Reduce heat to medium-low and simmer for 20 minutes. Strain the stock into a container, stir in clam juice and ice water. Set the stock aside and discard the shells. 2) Heat the Oil in a dutch oven or large, heavy bottomed saucepan until it reads 200 degrees on an instant read thermometer, 1 1/2 - 2 minutes. Reduce the heat to medium, gradually stir in Flour with a wooden spoon working out any lumps. Continue stirring constantly, reaching into the corners of the pan, until the mixture has a toasty aroma and is a deep reddish brown like an old copper penny. Takes about 20 minutes. The roux will thin as it cooks; if it begins to smoke, remove the pan from the heat and stir the roux constantly to cool slightly. 3) Add Onions, Bell Pepper, Celery, Garlic, Thyme, Salt, thawed Okra, and Cayenne to the roux and cook, stirring frequently, until the vegetables soften. Usually 8-10 minutes. Add one quart of reserved stock in a slow steady stream while stirring vigorously. Stir in the remaining stock. Increase the heat to high and bring to a boil. Reduce the heat to medium-low, skim the foam from the surface, add the Bay Leaves, and simmer, uncovered, skimming any foam that rises to the surface, for about thirty minutes. This mixture can be set aside for hours and reheated later or used immediately. 4) Slice Sausage into 1/2 inch rounds (Andouille is best) and stir, continue simmering to blend the flavors for about 30 minutes. Stir in Shrimp and simmer until cooked through (about five minutes). Turn off the heat. Stir in the Parsley and Scallions. Adjust the seasonings with Salt, Black Pepper, and Cayenne to taste.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
About 2 hrs.
Personal Notes:
Personal Notes:
Delicious!

 

 

 

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