Eula Mae's Sausage and Shrimp Gumbo
Ingredients
- 2 tablespoons vegetable oil
- 1 pound andouille (or other spicy smoked sausage), cut crosswise into 1/4-inch-thick slices
- 2 tablespoons all-purpose flour
- 1/2 cup chopped yellow onions
- 1/2 cup seeded and chopped green bell peppers
- 1 garlic clove, minced
- 2 cups chicken broth
- 2 cups sliced fresh okra or one (10-ounce) package frozen sliced okra, thawed
- 1/2 teaspoon salt, or more to taste
- 1/2 teaspoon cayenne, or more to taste
- 1/2 teaspoon TABASCO® brand Original Red Sauce
- 2 bay leaves
- 1 pound medium-size shrimp, peeled and deveined
- 1/4 cup chopped green onions (green part only)
- Hot cooked long-grain white rice
Preparation
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the sausage and cook, stirring frequently, for 5 minutes. Remove the sausage with a slotted spoon and set aside.
Heat the remaining 1 tablespoon oil in the same skillet over medium-high heat. Stir in the flour and cook, stirring constantly, until the roux is light brown, about 2 minutes. Add the onions, bell peppers, and garlic, and cook, stirring frequently, until soft, about 5 minutes. Gradually stir in the broth and blend until smooth. Bring to a boil. Add the sausage, okra, salt, cayenne, TABASCO® Sauce, and bay leaves, cover, reduce the heat to medium-low, and simmer for 20 minutes.
Stir in the shrimp and green onions and simmer until the shrimp turn pink, about 5 minutes. Remove the bay leaves and serve in soup bowls over rice.
Makes 8 servings.
Recipe from "Eula Mae's Cajun Kitchen Cookbook"
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