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Shrimp and Sausage Gumbo
Posted by Lori Ross - Viewed 1442 times

Recipe by Lori Ross

2 tbsp butter
2 tbsp flour
1 cup boiling water
6 oz. tomato paste
2 bay leaves
12 allspice berries and 6 peppercorns, cracked
6 cloves
Pinch of Cayenne
Dash of Tabasco sauce
2 quarts water
2 stalks celery chopped
3 green peppers
3 tomatoes or 1 lb. canned whole tomatoes
2 med sliced cooked ham
4 onions sliced
2 garlic cloves chopped
½ cup fresh or canned okra (optional)
Salt to taste
1 lb shrimp
1 lb. smoked sausage (your choice mild or hot)
1 tbsp file powder
Cook shrimp in court bouillon spiced with half of the bay leaves, cloves, allspice and peppercorns until shrimp is pink. Drain shrimp and set aside. Reserve court bouillon.
In a medium pot, melt butter and stir in flour cooking the roux until it becomes dark brown.  Slowly add water, then tomato paste, bay, allspice, peppercorn, cloves, cayenne and Tabasco. Add 2 quarts strained court bouillon, plus the chopped celery, peppers, tomatoes, ham, onion and garlic.  Simmer for 30 minutes then add okra and salt to taste and cook for 15 more minutes.  Mix 1 T. file powder with a little hot gumbo stock then add to pot with the cooked shrimp, then take off heat to stand for 5 minutes.  Serve on rice with green salad and bread and butter.  
Alternative:  Shrimp may be replaced by sausage or chicken or oysters or a combination of these.

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