Shrimp and Sausage Gumbo

Sue Freeman posted 02-17-99 11:05 AM

Shrimp and Sausage Gumbo

1 1/2 lbs Italian bulk sausage
2/3 cup veggie oil
2/3 cup flour
1/2 cup ham cut into 1/2 inch pieces
1 spanish onion diced
3 green peppers diced
6 green onions sliced
2 ribs celery, diced
5 roma tomatoes diced
2 Tablespoons chopped parsely
1 clove garlic, chopped
2 qts water or chicken stock
2 tsps salt
1 Tablespoon chicken base
1 1/4 tsp ground black pepper
1/8 tsp cayenne pepper
dried thyme leaves to taste
3 bay leaves
Okra, optional
2 lbs. fresh peeled raw shrimp 21-25
precooked rice about 2 cups
crustry French bread

Precook sausage. YOu can use the hot sausage if you like too.

In a heavy 8 qt pot make roux by heating up the oil and gradually stir in the flour. Don't be shy here. Stir constantly and very quickly you will have brown roux. You want it a rich brown color. When roux has reached that color add the sausage, ham, onion, peppers, celery, tomatoes, green onions, parsley and garlic. Continue cooking and stirring for about 10 minutes.

Slowly add water or stock. Then add seasonings. Kick up the heat and bring to boil and simmer strongly for about 15 minutes. Now when flour is cooked as a roux this way it loses some of it's power to thicken so don't add more flour it will thicken a little more as you cook. Add the frozen okra (about a half bag) and cook for another 10 minutes.

You can stop and freeze here and store until ready and then proceed if not storing or freezing;continue.

Add uncooked shrimp and cook for an additional 5 to 7 minutes until shrimp is pink. Serve over rice and with crusty bread.

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