Creole Shrimp & Sausage Gumbo Recipe

Gumbo is a thick rich soup like or stew like dish that has different kinds of meat or shell fish along with seasoned vegetables.  This wonderfully rich and tasteful dish originated in Louisiana.  There are many different kinds of Gumbo.  Creole gumbo usually contains shellfish where Cajun gumbo usually has a dark roux and contains a mixture of chicken, sausage (usually andouille), shellfish or  pork.  Gumbo has a thick and rich broth and always has what’s called the trinity, which is onion, celery and bell peppers.   Often times it also has okra in it but not always.  Traditionally gumbo is served over rice.  Below is my recipe for a delicious Creole Shrimp & Sausage Gumbo that is made with shrimp, andouille sausage, onions, garlic, celery, bell peppers, chicken broth, clam juice, tomato paste, Worcestershire sauce, parsley, thyme, oregano, cayenne and other herbs and seasonings  The gumbo is served over fresh steamed rice.

Ingredients:

1 1/2 pounds of medium shrimp, shells removed and reserved
1 cup of bottled clam juice
3 1/2 cups of chicken broth
1 tablespoon of kosher salt
1 teaspoon of ground black pepper
1/2 teaspoon of garlic powder
1/2 cup of vegetable oil, plus more later
1 1/2 pound of andouille smoked sausage, cut into 1/4 inch pieces
1 cup of flour
2 medium onions, chopped
2 celery stalks, chopped
4 scallions (white and pale green parts only), thinly sliced
1 green bell peppers, chopped
1 red bell pepper, chopped
3 cloves of garlic, minced
2 tablespoons tomato paste
2 bay leaves
1 teaspoon of dried thyme leaves
1 teaspoon of dried oregano
1/4 teaspoon of ground black pepper
1/4 teaspoon of cayenne pepper
1 teaspoons of smoked paprika
1 1/2 cups of okra
1 1/2 teaspoons Worcestershire sauce
1 teaspoon hot sauce
1/2 cup of minced fresh parsley
1 teaspoon filé powder plus more
4 cups of steamed Rice

Instructions:

Take a Stockpot or a large saucepan and add in your reserved shrimp shells and 4 1/2 cups of water and place your pot over a medium high heat and bring your water to a boil.   One it comes to a boil reduce your heat to a medium low and let it simmer for 20 minutes.  Next, strain the stock and then add in your clam juice and the chicken broth.  You should now have about 2 quarts of stock.  You will want to discard your shells and set your stock aside.

Then take your Dutch oven and add in your vegetable oil and heat it over a medium heat.  Once hot add in your sausage and cook until your sausage has browned.  Once finished transfer your browned sausage to a plate and set it aside for use later.

Next, take a fine mesh strainer and strain your drippings from your pot to remove any solids.  You will want to strain your drippings into a measuring cup.  You will need one cup of oil and drippings so add more vegetable oil to your measuring cup to bring it up to 1 cup.  Now wipe your Dutch oven clean and then return your drippings and oil to the Dutch oven.  You will then want to make your roux so heat your drippings over a medium heat and then whisk in your flour.  You will want to vigorously whisk until your roux has a toasty aroma and is a deep reddish brown.  This should take about 12 minutes.  Do not  let your roux burn.  If you do not continuously whisk your roux it will burn.  If it does burn then throw it out and make your roux with pure vegetable oil instead.  When your roux is a deep reddish brown color reduce your heat to low and add in your onions and celery and cook until soft.  You will have to stir your onions occasionally.  This should take about 5 minutes.   Now, stir in your sliced scallions, bell pepper and garlic and cook for an additional 7 minutes on a low heat.  At this point add in  your tomato paste and mix in.

You now want to slowly whisk in your reserved stock making certain that you whisk as you slowly add your stock into your Dutch oven.  Now add in your bay leaves, thyme, oregano, black pepper, cayenne pepper, paprika and the sausage that you had set aside.  Bring your stock to a boil over a medium heat and then reduce to a low heat and bring your gumbo to a simmer and let cook for 1 hour.

You should now stir in your okra, Worcestershire sauce, and hot sauce and simmer for an additional 25 minutes.  Now add in your shrimp and simmer until your shrimp is cooked through.  This should only take about 5 minutes.  Now remove your gumbo from the heat and stir in your parsley and give it a taste and then season with salt, pepper and cayenne pepper to your taste.  It may not need any seasonings so be careful not to over season your gumbo.  Make certain you remove your bay leaves at this time.  Now add in your filé powder and stir your gumbo.

Your gumbo is not ready so place some rice in the center of a bowl and then ladle your gumbo over the rice.