Shrimp Gumbo

Name: Shrimp Gumbo
Ingredients: 8 tablespoons vegetable oil; 8 teaspoons flour; 1 1/2 pounds shrimp; 1 onion - chopped; 2 celery stalks - chopped; 1 Green Bell Pepper - chopped; 2 garlic cloves - chopped; 1/2 cup canned diced tomatoes; 1 salt & pepper to taste; 1 teaspoon thyme; 1/4 teaspoon cayenne pepper; 2 bay leaves; 1 Turkey sausage (Kilbasa style) - optional, sliced and sauteed; 3 cups okra; 1 tablespoon file powder; 2 quarts seafood stock

16 ingredients

10 steps

Ingredients

8 tablespoons vegetable oil
8 teaspoons flour
1 1/2 pounds shrimp
1 onion - chopped
2 celery stalks - chopped
1 Green Bell Pepper - chopped
2 garlic cloves - chopped
1/2 cup canned diced tomatoes
1 salt & pepper to taste
1 teaspoon thyme
1/4 teaspoon cayenne pepper
2 bay leaves
1 Turkey sausage (Kilbasa style) - optional, sliced and sauteed
3 cups okra
1 tablespoon file powder
2 quarts seafood stock

Directions

1

Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process
2

While the roux is baking, de-head, peel and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator.
3

Once the roux is done, carefully remove it from the oven and set over medium-high heat.
4

Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent.
5

Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine. Gradually add the shrimp broth while whisking continually
6

Decrease the heat to low, cover and cook for 35 minutes.
7

Turn off the heat, add the shrimp and sausage and stir to combine.
8

Add the file powder & Okra, while stirring constantly.
9

Cover and allow to sit for 10 minutes prior to serving.
10

Serve over rice.