ShrimpandSausageGumbo

This recipe is a simplified version of AB’s Seafood Gumbo –

⏲️ Prep time: 15 min

🍳 Cook time: 130 min

🍽️ Servings: 4-6

Ingredients

2-3 lbs Shrimp

2 lbs Andouille Sausage

2 (32 oz) Chicken Broth

1 cup olive oil

1 cup All Purpose Flour

1 cup finely chopped Yellow Onion

1 cup finely chopped Green Pepper

1 cup finely chopped Celery

2 tbsp minced Garlic

1 tbsp Worcestershire Sauce

1 tbsp Cajun or Creole Seasoning (Creole Kick)

1 12 oz. bottle of Beer

1 tsp dried Thyme

1 tsp dried Parsley

3 - 5 Bay Leafs

1/2 cup Green Onions

1-2 cups White Rice

(Optional) 1 Jalapeño Pepper

(Optional) Instead of chicken broth, you can use your own shrimp stock

Directions

1. Prep the vegetables

2. Get the roux started: Mix oil and flour over heat until it turns into a dark

chocolate color. Low - medium heat for about 30 minutes or medium - high for

15 - 20 minutes if you’re feeling brave.

3. Ensure to stir frequently while adding the following ingredients.

4. Add onion. Cook for 5 minutes.

5. Add celery and peppers. Cook for 5 minutes.

6. Add garlic. Cook for 1 minute.

7. Add beer.

8. Add broth.

9. Add seasonings and Worcestershire Sauce.

10. Add sausage and bring to a boil.

11. Lower heat, cover, simmer for 90 minutes.

12. Increase heat to medium. Add shrimp and cook for 5-7 minutes.

13. Turn off the heat and serve over white rice.

14. (Optional) For leftovers, boil gumbo with dry white rice and turn it into a

jambalaya.