Would You Eat This shrimp and sausage gumbo

Would You Eat This shrimp and sausage gumbo

Ingredients:

For the Roux:

1/2 cup vegetable oil (or butter)

1/2 cup all-purpose flour

For the Gumbo:

1 lb (450 g) large shrimp, peeled and deveined

1/2 lb (225 g) smoked sausage, sliced into rounds

1 green bell pepper, diced

1 medium onion, diced

2 stalks celery, diced

4 cloves garlic, minced

1/2 lb (225 g) okra, sliced (optional)

6 cups chicken or seafood stock

2 tsp paprika

1 tsp cayenne pepper (adjust to taste)

1 tsp dried thyme

1 tsp oregano

2 bay leaves

Salt and pepper to taste

1 tbsp Worcestershire sauce

1 tbsp hot sauce (optional)

1/4 cup fresh parsley, chopped (for garnish)

3 green onions, chopped (for garnish)

3 cups cooked white rice

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Instructions:

1. Make the Roux:

In a large pot or Dutch oven, heat the vegetable oil over medium heat.

Gradually whisk in the flour, stirring constantly to avoid burning.

Cook the roux until it turns a deep golden brown or chocolate color (15-20 minutes), stirring constantly. This is key to the gumbo’s flavor.

2. Cook the Vegetables:

Add the diced onions, celery, and bell peppers to the roux. Sauté for about 5 minutes until softened.

Stir in the minced garlic and cook for 1-2 minutes until fragrant.

3. Add the Sausage and Okra:

Add the sliced sausage and okra to the pot, stirring to coat with the roux and vegetables. Cook for about 5 minutes.

4. Season the Gumbo:

Add the paprika, cayenne pepper, thyme, oregano, bay leaves, salt, and pepper. Stir well.

Slowly pour in the chicken or seafood stock, stirring to combine. Bring the mixture to a simmer.

5. Simmer the Gumbo:

Reduce the heat to low and let the gumbo simmer uncovered for about 45 minutes, stirring occasionally. The flavors will meld, and the sauce will thicken.

6. Add the Shrimp:

About 10 minutes before serving, add the shrimp to the pot. Cook until they turn pink and are cooked through (5-7 minutes).

7. Add Final Touches:

Stir in the Worcestershire sauce and hot sauce (if using). Adjust seasonings to taste.

8. Serve:

Spoon the gumbo over a bed of warm cooked white rice.

Garnish with chopped parsley and green onions for a fresh finish.

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Tips:

For Extra Flavor: Sear the sausage in the pot before making the roux to build extra depth.

Thickening: If you want a thicker gumbo, add more okra or a little filé powder (ground sassafras leaves) at the end of cooking.

Seafood Variation: Add crab or crawfish along with the shrimp for an even richer gumbo.

Enjoy your hearty and flavorful shrimp and sausage gumbo!