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.
Prep time: 15 MINUTES
Cook time: 30 MINUTES
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
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
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
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
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
Remove the sausage, add in ½ cup of water, scraping the bottom of the pan
Simmer for two minutes
Add these juices to the simmering soup, Simmer for another 30 minutes
Add the sausage in and simmer for 30 minutes
Add in the shrimp and cook for another 5 minutes
Remove from the heat, add in the parsley and top with the chopped scallions