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Shrimp and Sausage Gumbo

This recipe is a simplified version of AB's Seafood Gumbo.

14Steps
19Ingredients
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Ingredients for 2

  • 1–1 ½ lb Shrimp
  • 1 lb Andouille Sausage
  • 1 (32 oz) Chicken Broth
  • ½ cup olive oil
  • ½ cup All Purpose Flour
  • ½ cup finely chopped Yellow Onion
  • ½ cup finely chopped Green Pepper
  • ½ cup finely chopped Celery
  • 1 tbsp minced Garlic
  • ½ tbsp Worcestershire Sauce
  • ½ tbsp Cajun or Creole Seasoning (Creole Kick)
  • ½ 12 oz. bottle of Beer
  • ½ tsp dried Thyme
  • ½ tsp dried Parsley
  • 1 ½–2 ½ Bay Leafs
  • ¼ cup Green Onions
  • ½–1 cup White Rice
  • (Optional) 1 Jalapeño Pepper
  • (Optional) Instead of chicken broth, you can use your own shrimp stock

Instructions

  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.