SHRIMP AND SAUSAGE GUMBO

SHRIMP AND SAUSAGE GUMBO


2 lbs. unpeeled, large fresh shrimp
2 (32-oz.) container chicken broth
1 lb. andouille or smoked sausage cut into ¼-inch slices
Vegetable oil
1 cup all-purpose flour
1 medium onion, chopped
1 green bell pepper, chopped
3 celery ribs, sliced
2 garlic cloves, minced
2 bay leaves
2 tsp. Creole seasoning
½ tsp. dried thyme
1 Tbsp. Worcestershire sauce
2-3 tsp. hot sauce
½ cup chopped green onions
Hot cooked rice


Peel shrimp, reserving shells, and deveined, if desired. Set meat aside.

Combine shrimp shells and chicken broth in a large Dutch oven; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes. Pour mixture through a wire-mesh strainer into a bowl, discarding shells. Set broth aside, and keep warm.

Cook sausage in a Dutch oven over medium heat until browned. Remove sausage; set aside. Measure drippings, adding enough oil to measure ½ cup. Cook oil mixture and flour in Dutch oven over medium-low heat about 35-40 minutes, whisking constantly, until roux is chocolate colored.

Stir in onion and next 3 ingredients; cook 7 minutes or until vegetable are tender, stirring often. Gradually stir in warm broth; bring mixture to a boil. Stir in by leaves and next 4 ingredients; reduce heat, and simmer, uncovered, 50 minutes, stirring occasionally.

Stir in shrimp, sausage, and green onions; cook 5-7 minutes or until shrimp turn pink Discard bay leaf, serve over hot rice.


Yield: 11 cups.