This recipe is a simplified version of AB's Seafood Gumbo -- [youtube](https://youtu.be/XuiKYWb7s5o)
Shrimp and Sausage Gumbo
- date: 2021-03-15
- tags: ['american', 'fish', 'rice']
- author: carl-zimmerman
- ⏲️ Prep time: 15 min
- 🍳 Cook time: 130 min
- 🍽️ Servings: 4-6
Ingredients
- 2-3 lbs Shrimp
- 2 lbs Andouille Sausage
- 2 (32 oz) Chicken Broth
- 1 cup olive oil
- 1 cup All Purpose Flour
- 1 cup finely chopped Yellow Onion
- 1 cup finely chopped Green Pepper
- 1 cup finely chopped Celery
- 2 tbsp minced Garlic
- 1 tbsp Worcestershire Sauce
- 1 tbsp Cajun or Creole Seasoning (Creole Kick)
- 1 12 oz. bottle of Beer
- 1 tsp dried Thyme
- 1 tsp dried Parsley
- 3 - 5 Bay Leafs
- 1/2 cup Green Onions
- 1-2 cups White Rice
- (Optional) 1 Jalapeño Pepper
- (Optional) Instead of chicken broth, you can use your own shrimp stock
Directions
1. Prep the vegetables
2. Get the roux started: Mix oil and flour over heat until it turns into a dark chocolate color. Low - medium heat for about 30 minutes or medium - high for 15 - 20 minutes if you're feeling brave.
3. Ensure to stir frequently while adding the following ingredients.
4. Add onion. Cook for 5 minutes.
5. Add celery and peppers. Cook for 5 minutes.
6. Add garlic. Cook for 1 minute.
7. Add beer.
8. Add broth.
9. Add seasonings and Worcestershire Sauce.
10. Add sausage and bring to a boil.
11. Lower heat, cover, simmer for 90 minutes.
12. Increase heat to medium. Add shrimp and cook for 5-7 minutes.
13. Turn off the heat and serve over white rice.
14. (Optional) For leftovers, boil gumbo with dry white rice and turn it into a jambalaya.
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