Shrimp and Sausage Gumbo
Submitted by Sue Lowes on Mar 04, 2014

Shrimp, Andouille sausage, okra and vegetables make this Mardis Gras favorite

Servings:
Group

Complexity:   
Very Easy

Total Time:
1 & 1/2 hour

Ingredients:
1/2 cup vegetable oil
1/2 cup flour
1 large onion, diced
5 cloves garlic, sliced
4 stalks celery, chopped
2 green bell peppers, chopped
Kosher salt
2 bay leaves
2 tsp freshly ground black pepper
1&1/2 to 2 tsp cayenne pepper
1&1/2 tsp smoked paprika
1&1/2 cups sliced fresh or frozen okra
12 oz turkey or pork Andouille sausage, sliced
6 cups chicken stock
2 lb. raw shrimp, peeled and deveined
3 scallions, sliced
2 Tbsp. unsalted butter
Cooked rice (I use brown rice)
Louisiana-style hot sauce for serving

Directions:
1. Make roux: Warm oil in large Dutch oven over medium heat. Add flour and stir well to combine. Reduce heat to medium-low and cook, stirring constantly, 30 to 40 minutes, until mixture is rich medium brown, the color of peanut butter. Pay attention to bottom of pan, scraping often, so flour toasts but doesn't burn.
2. Increase heat to medium and add onion, garlic, celery and peppers. Season with salt. Cook, stirring 5 minutes. Add bay leaves, black pepper, cayenne, and paprika; cook 2 minutes. Add okra and sausage, cook 2 minutes. Pour in chicken stock, increase heat to high, bring to a boil, and t hen reduce heat to maintain a simmer, 10 minutes.
3. Stir in shrimp and simmer until just cooked through. Stir in scallions and butter. Taste and add more salt and pepper if needed. Serve over rice, with hot sauce, if desired.