Gumbo is a soup or stew that's full of spice and rich flavors, and it's the perfect warm-up meal for a cold winter's day. With roots in Louisiana and the Southern Gulf Coast, gumbos are thick, hearty, and zesty.
Sausage and Shrimp Gumbo
- Ready in: about an hour
- Serves: 6
- Complexity: easy
- 1/3 cup + 1 Tablespoon vegetable oil
- 1/2 cup all purpose flour
- 2 celery stalks, chopped
- 2 garlic cloves, crushed
- 1 green pepper, chopped
- 1 onion, chopped
- 1 box (14.5 oz.) chicken broth
- 1 box (14.5 oz) beef broth
- 1/2 lb. chorizo sausage, cut into 1/4-inch rounds
- 1/2 cup chopped green onion tops
- 1 Tablespoon minced fresh sage
- 1 Tablespoon minced fresh thyme
- 3/4 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 lb. medium shrimp, shelled & deveined
- Several cups cooked rice
In a large soup pot, heat oil over med-low heat. Gradually add in flour and stir, not allowing the mixture to burn. Let it cook until it's light brown, stirring, about 10 minutes. Pour in the broth and mix until blended.
In a non-stick skillet over medium heat, add 1 tablespoon of oil and heat until hot. Add celery, garlic, green pepper, onion, and green onion tops, and cook until vegetables are tender.
To the roux-thickened broth add the stewed tomatoes, chorizo, herbs, salt, black pepper and the vegetables.
Add 4 cups of water and heat to boiling. Reduce heat to low and simmer, uncovered, for 40 minutes. Skim off any fat that comes to the surface.
Add the shrimp and cook, uncovered, for 5 minutes or until the shrimp turn opaque.