Sausage and Shrimp Gumbo- Creole Style

         There are so many ways to make gumbo that I could make a different version every day of the year. So I am adding to the list. This is my version of Sausage and Shrimp Gumbo, made Creole Style. This is one dish that I can really sink my teeth into!

When I am feeling extra nice, I will add in some chicken to really kick it up a notch or two. I make the roux from scratch. I see no point in buying something that is so much better made at home.

            This is not going to be one of those quick meals that I am so fond of. This is one dish that you need to take your time with. A few extra minutes is not going to cost anything.

When this Gumbo is served over rice, there is no better feeling in the world. Your Tummy is happy, your taste buds are happy and most importantly, your family is happy.

Frequently Asked Questions:

            Do I have to serve it over rice?

You could eat it plain, like a stew if you choose. For me, rice is where it is at though! The taste of this delicious gumbo over a bowl of steaming rice is perfect.

            Can I use a slow cooker?

No, not if you want an authentic Creole Gumbo. This is best made with a Dutch oven or another heavy bottomed pan.

            Is this difficult to make?

I will give you one tip, have all your ingredients prepared and ready to go BEFORE you start. There are portions of this that can be ruined if you wait and attempt to chop vegetables or prepare other things while browning. It is not worth the risk.

What do you need to make Sausage and Shrimp Gumbo- Creole Style

            1 pound Andouille Sausage, sliced

            1 ½ pounds small size shrimp, peeled and deveined

            2 medium onions, chopped

            1 medium red bell pepper, chopped

            1 rib celery, sliced

            12 ounces okra chopped

            6 cloves garlic, chopped

            1 cup clam juice

            ½ cup PLUS 1 tbsp vegetable oil

            ½ cup flour

            1 tbsp fresh Thyme

            ⅓ tsp cayenne pepper

            ½ cup fresh parsley

            2 Bay leaves

            4 scallions chopped

            4 cups steamed brown rice

How to make Sausage and Shrimp Gumbo- Creole Style

FIRST STEP:

Add the shrimp shells and the tails to 1 quart of water in a medium saucepan

When it boils, lower the heat and simmer for 20 minutes with a cover on the pan

SECOND STEP:

Remove from the heat and strain, removing the shells and tails

Add clam juice to the shrimp broth and add 1 cup cold water, set to the side

Add vegetable oil to the Dutch Oven and heat on medium high while adding the flour

THIRD STEP:

Using a wooden spoon, stir the flour into the oil, continue stirring until it becomes a darker shade of brown

Begin to add in the onion, pepper, celery, okra, garlic, thyme and cayenne, sprinkle in salt and pepper to taste.

Cook on medium, stirring often while the vegetables become tender

FOURTH STEP:

Divide the stock in half, slowly add the first half while stirring vigorously.

Add the remaining stock mix and bring to a simmer

Skim off any excess fat that comes to the surface

FIFTH STEP:

Meantime, heat the saute pan to medium high for two minutes

At the 2 minute mark, add 1 tbsp oil to the pan

Add the sliced sausage in a single layer and allow to brown on each side

SIXTH STEP:

Remove the sausage, add in ½ cup of water, scraping the bottom of the pan

Simmer for two minutes

SEVENTH STEP:

Add these juices to the simmering soup, Simmer for another 30 minutes

Add the sausage in and simmer for 30 minutes

EIGHTH STEP:

Add in the shrimp and cook for another 5 minutes

Remove from the heat, add in the parsley and top with the chopped scallions

Enjoy!

YUM!

Sausage and Shrimp Gumbo- Creole Style

Sausage and Shrimp Gumbo- Creole Style

Yield: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Instructions

FIRST STEP:

Add the shrimp shells and the tails to 1 quart of water in a medium saucepan

When it boils, lower the heat and simmer for 20 minutes with a cover on the pan

SECOND STEP:

Remove from the heat and strain, removing the shells and tails

Add clam juice to the shrimp broth and add 1 cup cold water, set to the side

Add vegetable oil to the Dutch Oven and heat on medium high while adding the flour

THIRD STEP:

Using a wooden spoon, stir the flour into the oil, continue stirring until it becomes a darker shade of brown

Begin to add in the onion, pepper, celery, okra, garlic, thyme and cayenne, sprinkle in salt and pepper to taste.

Cook on medium, stirring often while the vegetables become tender

FOURTH STEP:

Divide the stock in half, slowly add the first half while stirring vigorously.

Add the remaining stock mix and bring to a simmer

Skim off any excess fat that comes to the surface

FIFTH STEP:

Meantime, heat the saute pan to medium high for two minutes

At the 2 minute mark, add 1 tbsp oil to the pan

Add the sliced sausage in a single layer and allow to brown on each side

SIXTH STEP:

Remove the sausage, add in ½ cup of water, scraping the bottom of the pan

Simmer for two minutes

SEVENTH STEP:

Add these juices to the simmering soup, Simmer for another 30 minutes

Add the sausage in and simmer for 30 minutes

EIGHTH STEP:

Add in the shrimp and cook for another 5 minutes

Remove from the heat, add in the parsley and top with the chopped scallions

Enjoy!