My Gumbo

Name: My Gumbo
Ingredients: 1 cup all purpose flour; 1 cup chopped celery; 1 cup vegetable oil; 1 cup chopped onion; 1 cup chopped green bell pepper; 1/2 tablespoon cayenne pepper; 2 fresh jalapenos deveined, seeded, and chopped; 6 garlic cloves, minced; 1 teaspoon dried thyme; 3 bay leaves; 3 links kountry boys pico de gallo sausages (about 16 ounces), thinly sliced; 2 quarts canned low-salt chicken broth or vegetable broth; 1 tablespoons Creole, Cajun, or Old Bay seasoning; 2 lbs. uncooked large 21-30 shrimp, peeled, deveined

14 ingredients

3 steps

Ingredients

1 cup all purpose flour
1 cup chopped celery
1 cup vegetable oil
1 cup chopped onion
1 cup chopped green bell pepper
1/2 tablespoon cayenne pepper
2 fresh jalapenos deveined, seeded, and chopped
6 garlic cloves, minced
1 teaspoon dried thyme
3 bay leaves
3 links kountry boys pico de gallo sausages (about 16 ounces), thinly sliced
2 quarts canned low-salt chicken broth or vegetable broth
1 tablespoons Creole, Cajun, or Old Bay seasoning
2 lbs. uncooked large 21-30 shrimp, peeled, deveined

Directions

1

Sprinkle flour over bottom of heavy large pot add oil. Stir mixture constantly over medium-low heat until roux turns mahogany brown (do not allow to burn), about one hour.
2

Add onion celery,and bell pepper and saute until tender, about 7 minutes. Add garlic, thyme and bay leaf; stir 1 minute. Add cayenne and jalapenos. Add sausages and saute until brown, breaking up with back of spoon, about 5 minutes, then add browned flour. Add broth and Creole seasoning. Bring to boil. Reduce heat, cover and simmer 45 minutes to blend flavors, stirring frequently.
3

Add shrimp a simmer on lowest level for 10 minutes