Shrimp And Sausage Gumbo

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 11
• 2 lbs unpeeled large raw shrimp
• 2 (32 ounce) containers chicken broth
• 1 lb andouille sausages or 1 lb smoked sausage, cut into 1/4-inch slices
• vegetable oil
• 1 cup all-purpose flour
• 1 medium onion, chopped
• 3 celery ribs, sliced
• 3 garlic cloves, minced
• 2 bay leaves
• 2 teaspoons creole seasoning
• 1/2 teaspoon dried thyme
• 1 tablespoon worcestershire sauce
• 3 teaspoons hot sauce
• 1/2 cup green onion
• hot cooked rice

Recipe

• 1 peel shrimp, reserving shells, and devein, if desired. set meat aside.
• 2 combine shrimp shells and chicken broth in a large dutch oven; bring to a boil. reduce heat, and simmer, uncovered, 20 minutes. pour mixture through a wire-mesh strainer into a bowl, discarding shells. set broth aside and keep warm.
• 3 cook sausage in a dutch oven over medium heat until browned. remove sausage; set aside. measure drippings, adding enough oil to measure 1/2 cup. cook oil mixture and flour in dutch oven over medium-low heat about 35 to 40 minutes, whisking constantly, until roux is chocolate colored.
• 4 stir in onion and next 3 ingredients; cook 7 minutes or until vegetables are tender, stirring often. gradually stir in warm broth; bring mixture to a boil. stir in bay leaves and next 4 ingredients; reduce heat and simmer, uncovered, 50 minutes, stirring occasionally.
• 5 stir in shrimp, sausage, and green onions; cook 5 to 7 minutes or until shrimp turn pink. discard bay leaves. serve over hot cooked rice.