Sausage and Shrimp Gumbo
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Serves: 10-12
 
A one pot meal suited for a weekend crowd. Adapted from Debra Mayhew's Soup Bible
Ingredients
  • ¾ cup vegetable oil
  • 1 cup all purpose flour
  • 5 tbsp butter
  • 3 onions, minced
  • 2 green peppers, seeded and minced
  • 4 celery stalks, minced
  • 1½ pounds of andouille sausage, cut in ½ inch slices
  • 3 garlic cloves, minced
  • 3 cups okra, cut into ½ slices
  • 1½ quarts stock
  • 1 tsp fresh thyme
  • 3 bay leaves
  • 1 tsp ground pepper
  • 1 tsp cayenne pepper
  • hot pepper sauce (optional)
  • 2 tsp salt
  • 2 cups fresh plum tomatoes, chopped
  • 1 lb fresh crab meat
  • 2½ lbs shrimp
Instructions
  1. Heat oil in large heavy bottomed skillet. When oil is hot, add the flour, very gradually and blend to a smooth paste.
  2. Cook over medium low heat, stirring constantly for 25-30 minutes until the roux reaches the color of peanut butter. Remove from the heat and continue to stir until the roux cools and stops cooking.
  3. Melt the margarine in a heavy-bottomed large casserole until it begins to simmer. Add onion, peppers and celery and cook until softened, 6-8 minutes.
  4. Increase heat to medium high and add sausage and slightly brown, for approximately 5 minutes.
  5. Reduce heat to medium law and add okra and garlic and cook until okra stops producing white threads.
  6. Add bay leaves, thyme, pepper, cayenne pepper and salt and hot pepper sauce (optional). Stir well. Add the stock and plum tomatoes and bring to a boil. Low heat and simmer, partially covered for 20-25 minutes.
  7. Whisk in the roux. Raise the heat and bring to a boil, whisking well. Lower heat again and simmer, uncovered for 40-45 more minutes.
  8. Stir in shrimp and crabmeat and stir until shrimp turns pink, about 4 minutes.
  9. Serve over hot white rice, ladling gumbo on top.
Recipe by Weekend Table at https://weekendtable.com/2012/11/25/sausage_and_shrimp_gumbo/