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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Kiawah Island Shrimp and Sausage Gumbo Recipe

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This recipe for Kiawah Island Shrimp and Sausage Gumbo is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. medium size shrimp (fresh is best but frozen does well--I buy frozen ready to eat and peeled. deveined--medium--count 70-90 I think)
1 cup onion chopped
1 cup green pepper chopped
2/3 cup celery chopped
1/2 cup bacon uncooked (cut up with scissors)
2 tsp. garlic minced
1/2 cup olive oil
2 cans (14 oz. each) diced tomatoes, Italian style, undrained.
12 oz. tomato paste
1 cup water (may need more later)
2 tsp. Worcestershire sauce
1 tsp. hot sauce
1/2 tsp. salt
1/2 tsp. pepper
1/2 lb. polish sausage. Sliced thin. (I use Johnsonville New Orleans recipe andouille spicy sausage--in hot dog area of store)
Rice cooked for 6
Directions:
Directions:
In large heavy bottomed saucepan, pour oil. Heat briefly at medium and add onion, pepper, celery, bacon and garlic, Stir often and cook until vegetables are tender. (you could now drain the oil off if you want to be lower fat. Add tomatoes, paste, water, spices, and bring to boil. Then turn down and simmer for at least 30 minutes. Stir fairly frequently to avoid sticking. If the sauce is too thick add more water. (this is a good stopping place if you want to make this ahead of time). Then add sausage and cook for 15 minutes and finally add shrimp, and cook until pink or about 5 to 10 minutes. Serve hot over rice.

This recipe is easy to double and put sauce part in the freezer for another time. However the leftovers will last well for a day or two in the fridge.

 

 

 

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