I apologize that the picture above isn’t the best, but I forgot to take one of the finished product! Had a busy day yesterday. Anyway, this gumbo is delicious and something I only make occasionally, just because it is rather time-consuming. Plus, the roux can be tricky to get just right. This particular recipe calls for a dark brown roux, which doesn’t mean burned, it will become a dark brown color after 30-45 minutes of cooking. This article from allrecipes.com has a great explanation of how to make a roux, with pictures of the different shades of roux to use as a guide. Once the roux is right, the rest is easy and can be done either on the stove top or in the slow cooker. This recipe uses sausage and shrimp, but you could also add chicken or substitute chicken for the shrimp or sausage. I used my last bag of Zaycon Foods shrimp (sniff, sniff) to make this, along with smoked andouille sausage. You can also change-up the vegetables a little if you want, I sometimes won’t use okra if I don’t have it and will use extra corn or celery in place of it.
Shrimp and Sausage Gumbo
Original recipe here
What you need:
1 cup butter (2 sticks)
3/4 cup all-purpose flour
1/2 chopped yellow onion
1/4 cup chopped celery
1/4 cup chopped green bell pepper
2 cloves garlic, minced
1 cup sliced fresh okra
2 cups whole corn kernels
3 cups seafood stock (use vegetable or chicken stock if you can’t find seafood stock)
1 cup bottled clam juice (or use another 1 cup of stock in place of this)
1 cup chopped tomatoes
3 bay leaves
1 tablespoon dried parsley flakes
1 tablespoon Cajun seasoning (I use Louisiana Cajun seasoning)
1 teaspoon dried thyme leaves
1 teaspoon dried basil leaves
1/2 teaspoon finely ground black pepper
1 1/2 cups cooked smoked sausage, sliced diagonally (I used Johnsonville Andouille)
2 pounds shrimp, cleaned and deveined
Cooked white rice
How to make it:
In a large saucepan, melt the butter over low heat. Add the flour, and cook on low heat until the roux is dark brown; about 30 to 45 minutes, stirring constantly. Be careful not to burn the roux.
Add the onions, celery, peppers and garlic and saute until translucent.
Mix in the remaining ingredients, except the rice, and simmer over medium-low heat until thick, about 1 hour. Remove the bay leaves. Serve over white rice.
Slow Cooker Method:
Make the roux the same as above, and saute the onions, celery, peppers, and garlic until translucent. Transfer this all to the slow cooker and add remaining ingredients to the slow cooker, except the rice. Cook on low heat for 6-8 hours, or high heat for 3-4 hours. Remove bay leaves. Serve over white rice.