Tuesday, January 12, 2010
Shrimp and Sausage Gumbo
• 3 tablespoon(s) vegetable oil
• 1/4 cup(s) all-purpose flour
• 1 medium green pepper, chopped
• 1 medium onion, chopped
• 2 clove(s) garlic , finely chopped
• 2 medium stalks celery, chopped
• 1 can(s) (14 to 14 1/2 ounces) chicken broth
• 1 can(s) (14 1/2 ounces) stewed tomatoes
• 1 cup(s) water
• 1 package(s) (10 ounces) frozen sliced okra, thawed
• 1 bay leaf
• 1/4 teaspoon(s) dried oregano
• 1/4 teaspoon(s) dried thyme
• 1 1/2 cup(s) regular long-grain white rice
• 1 1/2 pound(s) shelled and deveined shrimp, with tail part of shell left on if you like
1. Heat 6-quart Dutch oven on medium-high until hot. Add sausage links and cook 8 minutes or until well browned, turning frequently. Transfer sausages to plate to cool slightly, about 10 minutes. When cool, cut sausages into 1/2-inch-thick diagonal slices.
2. While sausages cool, discard all but 1 tablespoon drippings from Dutch oven. Add oil to Dutch oven and heat on medium. (If your sausages are very lean and you do not get 1 tablespoon drippings, add enough additional oil to drippings to equal 1/4 cup fat total.) Gradually stir flour into drippings until blended, and cook 4 to 5 minutes or until flour mixture (roux) is deep brown, stirring constantly. Add green pepper, onion, celery, and garlic, and cook 5 to 6 minutes or until all vegetables are tender, stirring occasionally.
3. Return sausages to Dutch oven; stir in broth, tomatoes, water, okra, bay leaf, oregano, thyme, and 1/4 teaspoon salt; heat to boiling on high. Reduce heat to low; cover and simmer 30 minutes to blend flavors.
4. Meanwhile, prepare rice as label directs. In medium bowl, toss shrimp with 1/4 teaspoon salt.
5. Add shrimp to Dutch oven; cook 2 to 3 minutes or until opaque throughout.
6. To serve, discard bay leaf. Serve gumbo in large bowls. Top each serving with a scoop of rice. Makes about 10 cups.