Sausage And Shrimp Gumbo

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1/2 cup vegetable oil
• 1/2 cup flour
• 1 1/2 cups chopped onions
• 1 cup chopped celery
• 1 cup chopped bell pepper
• salt
• cayenne
• 3 bay leaves
• 1 lb smoked sausage (such as andouille or 1 lb kielbasa, cut crosswise into 1/2-inch slices)
• 1 lb raw peeled deveined, medium shrimp
• 6 cups dark chicken stock (i use chicken boullion cubes) or 6 cups other chicken stock (i use chicken boullion cubes)
• 2 tablespoons chopped parsley
• 1/2 cup chopped green onion
• 1 tablespoon file powder (to taste)
• 2 cups cooked long-grain rice (jasmine rice works great)
• seasoning

Recipe

• 1 heat the oil in a large cast-iron or enameled cast-iron dutch oven, over medium heat.
• 2 combine the flour and stir slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate.
• 3 add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. season with salt and pepper.
• 4 add the sausage and bay leaves. continue to stir for 3 to 4 minutes.
• 5 add the stock. stir until the roux mixture and stock are well combined. bring to a boil, then reduce heat to medium-low.
• 6 cook, uncovered, stirring occasionally, for 1 hour. add the shrimp. simmer for 10 minutes. skim off any fat that rises to the surface.
• 7 remove from the heat . stir in the parsley, green onions, and file powder.
• 8 remove the bay leaves and serve in large bowls with rice.