SAUSAGE-AND-SHRIMP GUMBO

SAUSAGE-AND-SHRIMP GUMBO image

Yield 6 to 8

Number Of Ingredients 15

2 tablespoons vegetable oil
1 pound andouille smoked sausage, cut crosswise into 1/4-inch slices (chorizo may be substituted)
2 tablespoons flour
1/2 cup chopped yellow onions
1/2 cup seeded and chopped green bell pepper
1 clove garlic, minced
2 cups chicken broth
2 cups sliced fresh okra or 1 (10-ounce) package frozen sliced okra, thawed
1/2 teaspoon salt, plus more to taste
1/8 teaspoon cayenne, plus more to taste
1/2 teaspoon Tabasco
2 bay leaves
1 pound medium shrimp, peeled and deveined
1/4 cup thinly sliced green onions, green parts only
Cooked long-grain white rice (optional).

Steps:

1.Heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Add the sausage and cook, stirring frequently, until brown, 5 to 7 minutes. Using a slotted spoon, transfer the sausage to a bowl. 2.In the same skillet, heat the remaining tablespoon of oil over medium heat. Stir in the flour and cook, stirring constantly, until the roux is light brown, about 2 minutes. Add the onions, bell peppers and garlic and cook, scraping the brown bits from the bottom, until soft, about 5 minutes. Stir in the broth and bring to a boil. Add the sausage, okra, salt, cayenne, Tabasco and bay leaves. Cover, reduce the heat to medium-low and simmer for 20 minutes. 3.Reduce the heat to low, stir in the shrimp and green onions and simmer just until the shrimp turn pink, about 5 minutes. Remove the bay leaves and season to taste with more salt and cayenne. Serve in soup bowls, over hot rice if you choose.