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Shrimp and Sausage Gumbo Recipe

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This recipe for Shrimp and Sausage Gumbo, by , is from The Kentucky Reb's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
2 lb. Shrimp (large,unpeeled)
8 C. Chicken Stock
1 lb. Andouille or Smoked Sausage (1/4" slices)
Oil
1 C. Flour
1 Onion (chopped)
1 Green Pepper (chopped)
3 Celery Stalks (sliced)
3 Garlic Cloves (minced)
2 Bay Leaves
2 tsp. Creole Seasoning
1/2 tsp. Thyme
1 Tsp. Worcestershire Sauce
2 - 3 tsp. Hot Sauce (if desired)
1/2 C. Green Onions (chopped)

Hot Cooked White Rice

Directions:
Directions:
Peel shrimp, save shells & devein. Combine shells and chicken stock in large Dutch Oven, bring to boil.Simmer, uncovered 20 min. Pour through wire strainer and remove shells. Set aside, keep warm. Saute sausage til brown.Measure drippings & add enough oil to make 1/2 cup.
Slowly whisk in flour,cooking, til roux is chocolate colored. (35-40 min.)
Stir in onion and next 3 items, cook til tender. Add warm broth, bring all to boil. Add bay leaves and next 4 items, reduce heat and simmer 1 hour. Stir occasionally.
Add shrimp, sausage & green onion, cook til shrimp turns pink. Discard bay leaves. Serve over hot rice.

Number Of Servings:
Number Of Servings:
11 Cups
Preparation Time:
Preparation Time:
2 1/2 hours
Personal Notes:
Personal Notes:
Chicken may also be used in place of shrimp.
Gumbo comes from the African word "ngombo", which means okra. But not all gumbos have okra in it.
It was primarily used as a thickening agent.

 

 

 

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