Shrimp and Sausage Gumbo Recipe

Shrimp and Sausage Gumbo Recipe
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On the off chance that there’s an all the more fulfilling supper to make for cool climate, we haven’t discovered it. Gumbo is a stay-inside-and-cook-throughout the day sort of dish that warms you all around. While Louisianans have firm thoughts regarding what goes into an appropriate gumbo, there are vast varieties—chicken and okra; turkey and frankfurter; duck, clam, and hotdog—and endless adaptations, incorporating ones with filé as a thickener and others with okra.

So when the SL Test Kitchen set out to make a solitary formula, we gauged the majority of the delightful blends before arriving on shrimp and wiener. Obviously, our gumbo has what you’d expect, similar to chile pepper, onions, and celery, in addition to a couple of shocks, for example, canned tomatoes (since we think they include a pleasant bit of causticity).

Our final product is a dynamic, cayenne-kissed dish that enables the majority of the fixings to sparkle. Presently we wouldn’t set out a call this the best formula you’ve at any point tasted—we realize that is the one you grew up getting a charge out of. All things considered, this is the best pot of gumbo our Test Kitchen has ever turned out, and that is stating a great deal.

Active Time: 1 Hour
Total Time: 4 Hours
Yield: 12 cups
Ingredients
  • 1 pound smoked hot frankfurter, (for example, Conecuh), cut into ½-inch-thick cuts
  • 1/2 container salted margarine
  • 1/2 container universally handy flour
  • 2 medium-estimate yellow onions, slashed (around 3 glasses)
  • 1 extensive green ringer pepper, slashed (around 1 ½ container)
  • 3 extensive celery stalks, slashed (around 1 glass)
  • 3 garlic cloves, minced
  • 2 (32-oz.) containers chicken juices
  • 1 pound crisp okra, cut and cut into ½-inch pieces (around 2 ¾ mugs)
  • (14.5-oz.) can petite diced tomatoes
  • 3 cove leaves
  • 2 teaspoons salt 3teaspoons Worcestershire sauce 2 teaspoons hot sauce
  • 1/2 teaspoons dried thyme
  • 1 teaspoon dark pepper
  • 2 pounds unpeeled crude medium shrimp, stripped and deveined
  • 1/4 glass cleaved crisp level leaf parsley
  • Hot cooked rice
  • Cut scallions, filé powder (discretionary)

How to Make It

Stage 1

Spot wiener in a substantial Dutch stove over medium; cook, blending regularly, until sautéed on the two sides, around 15 minutes. Utilizing an opened spoon, expel hotdog to deplete on paper towels; hold drippings in skillet.

Stage 2

Add spread to hot drippings in Dutch broiler, mixing until liquefied. Bit by bit speed altogether reason flour, and cook, whisking continually, until the blend is caramel-hued, 20 to 30 minutes.

Stage 3

Include onions, chile pepper, celery, and garlic, and cook, blending frequently, until vegetables are delicate, 15 to 18 minutes. Steadily blend in stock. Mix in a hotdog, okra, tomatoes, cove leaves, salt, Worcestershire sauce, hot sauce, thyme, and pepper.

Stage 4

Increment warmth to medium-high, and heat blend to the point of boiling. Decrease warmth to low, and stew, incompletely secured, blending once in a while, around 3 hours. Evacuate and dispose of straight leaves. Blend in shrimp, and cook until shrimp turn pink, around 5 minutes. Blend in parsley, and expel from warmth. Serve gumbo over hot cooked rice. Topping with cut scallions and filé powder, whenever wanted.

 

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