Maryland Shrimp and Sausage Gumbo

Maryland Shrimp and Sausage Gumbo

Maryland Shrimp and Sausage Gumbo


1 pound Sweet  Italian sausage

3 tablespoons vegetable oil

1/4 cup all-purpose flour

1 medium green pepper, chopped

1 medium onion, chopped

2 cloves garlic , finely chopped

2 medium stalks celery, chopped

1 can chicken broth

1 can stewed tomatoes

1 cup water

1 package (10 ounces) frozen sliced okra, thawed

1 bay leaf

1/4 teaspoon dried oregano

1/4 teaspoon dried thyme


1 1/2 cups regular long-grain white rice

1 1/2 pounds shelled and deveined shrimp


Heat 6-quart Dutch oven on medium-high until hot. Add sausage links and cook 8 minutes or until well browned, turning frequently. Transfer sausages to plate to cool slightly, about 10 minutes. When cool, cut sausages into 1/2-inch-thick diagonal slices.

While sausages cool, discard all but 1 tablespoon drippings from Dutch oven. Add oil to Dutch oven and
heat on medium. (If your sausages are very lean and you do not get 1 tablespoon drippings, add enough additional oil to drippings to equal 1/4 cup fat total.) Gradually stir flour into drippings until blended, and cook 4 to 5 minutes or until flour mixture (roux) is deep brown, stirring constantly. Add green pepper, onion, celery, and garlic, and cook 5 to 6 minutes or until all vegetables are tender, stirring occasionally.

Return sausages to Dutch oven; stir in broth, tomatoes, water, okra, bay leaf, oregano, thyme, and 1/4 teaspoon salt; heat to boiling on high. Reduce heat to low; cover and simmer 30 minutes to blend flavors.

Meanwhile, prepare rice as label directs. In medium bowl, toss shrimp with 1/4 teaspoon salt.Add shrimp to Dutch oven; cook 2 to 3 minutes or until opaque throughout.

Makes about 10 cups.

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