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Shrimp and Sausage Gumbo

From Statesboro Market2Go

<p>Local meat &amp; veggies + wild-caught shrimp = a delicious pot of gumbo! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: southernliving.com (modified slightly) (Entered by Ariana Giddens)
Serves: 12 cups


Ingredients
1 pound Smoked spicy sausage (cut into 1/2 inch-thick slices)
1/2 cup Salted butter
1/2 cup Flour
3 cups Onions (chopped)
1 1/2 cups Bell pepper (chopped)
1 cup Celery stalks (chopped)
3 cloves Garlic (minced)
2 32 ounce cartons Chicken broth
1 pound Okra (trimmed & cut into 1/2 inch pieces)
14.5 ounces Diced tomatoes (original recipe calls for canned)
3 Bay leaves
2 teaspoons Salt
2 teaspoons Worcestershire sauce
2 teaspoons Hot sauce
1 1/2 teaspoons Dried thyme
1 teaspoon Pepper
2 pounds Shrimp (raw, peeled and deveined)
1/4 cup Chopped fresh parsley
Cooked rice (hot)
Sliced green onions/scallions (for topping)
Filé powder (for topping)

Step by Step Instructions
  1. Cook the sausage in a Dutch oven for about 15 minutes, stirring frequently. Once the sausage has browned on both sides, remove it from the Dutch oven and set on a paper towel to drain. Let the sausage drippings stay in the pan.
  2. Add the butter to the Dutch oven and stir until it has melted. Whisk the flour in gradually, then cook & continue whisking for 20 to 30 minutes.
  3. Add the onions, bell pepper, celery, and garlic, then cook for 15 to 18 minutes, stirring frequently. Gradually stir in the broth, then stir in the cooked sausage, the okra, tomatoes, bay leaves, salt, Worcestershire sauce, hot sauce, thyme, and pepper.
  4. Increase heat to medium-high. Bring the mixture to a boil, then reduce the heat to low, partially cover the Dutch oven with a lid, and simmer for 3 hours (stirring occasionally). Remove the bay leaves. Add the shrimp and let them cook for 5 minutes. Stir in the parsley and remove from the heat.
  5. Serve over rice and topped sliced green onions/scallions and/or Filé powder if desired.

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