Shrimp and Sausage Gumbo Recipe

🧂 Ingredients

• 1/4 cup vegetable oil
• 1 pound Andouille sausage, cut into 1/4-inch slices

  (or smoked sausage)
• 1/2 cup all-purpose flour
• 5 tablespoons butter
• 1 large onion, chopped
• 4 cloves garlic minced
• 1 large green bell pepper, seeded and chopped
• 3 stalks celery chopped
• 1/4 cup Worcestershire sauce
• 1/4 bunch flat leaf parsley, coarsely chopped

  (plus chopped leaves for garnish)
• 4 cups chicken stock
• 14 oz stewed tomatoes with juice
• 2 cups frozen sliced okra
• 1 pound small shrimp, peeled, deveined
• 4 green onions

  diced

Instructions

• 1 Heat the oil in a heavy-bottomed Dutch oven or large pot over medium-high heat.
  Cook the sausage until browned on both sides and remove.
• 2 Sprinkle the flour over the oil, add 2 tablespoons of butter and cook over
  medium heat, stirring constantly, until brown, about 10 minutes.
• 3 Return the Dutch oven to low heat and melt the remaining 3 tablespoons butter.
  Add the onion, garlic, green pepper, and celery and cook for 10 minutes.
• 4 Add Worcestershire sauce, salt, and pepper, to taste and the 1/4 bunch parsley.
  Cook, while stirring frequently, for 10 minutes.
• 5 Add 4 cups chicken stock, whisking constantly. Add the sausage. Bring to a boil,
  then reduce the heat, cover, and simmer for 45 minutes.
• 6 Add tomatoes and okra. Cover and simmer for 1 hour.
• 7 Salt and pepper to taste.
• 8 Add the shrimp and cook for 3-4 minutes.
• 9 Just before serving, add the green onions and chopped parsley.
• 10 Serve with rice, if desired.

Nutrition Info