Tuesday, March 3, 2009

Karen's Gumbo

My neighbor Karen got this recipe from a friend of hers, but in our house, it's "Karen's Gumbo." My husband and I both like it even though we don't usually like shrimp. It's easy and yummy! (For a chicken and sausage variation straight from Cajun country, check out my friend Bridgette's recipe here.)
  • 1 1/4 pounds unpeeled, large fresh shrimp
  • 1 pound smoked sausage, browned
  • 1/4 cup vegetable oil
  • 1/4 cup flour
  • 1 medium onion, chopped
  • 1 medium green bell pepper, chopped
  • 32 ounces chicken broth
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4-1/2 teaspoon red pepper
  • 4 green onions, chopped
  • 1-2 teaspoons file powder (optional)
  • hot cooked rice
  • crusty bread (like Cuban Bread)

  1. Peel and devein shrimp; set aside.
  2. Make roux with oil and flour in Dutch oven over medium heat until dark (about 12 minutes).
  3. Reduce heat to low; add onion and bell pepper and saute 5 minutes or until tender.
  4. Add broth gradually, stirring until blended. Stir in garlic, salt, and peppers; cover and simmer, stirring occasionally, 30 minutes.
  5. Add shrimp and sausage and green onions; cook, covered, 10 minutes or just until shrimp turn pink.
  6. Remove from heat and stir in file powder if using. Let stand 10 minutes before serving. Serve over rice with crusty bread.

1 comment:

Bridgette Boudreaux said...

We also like to eat cold potato salad right down in the bowl with the gumbo (or at least on a plate next to it). Fried sweet potato chips are also an excellent side for this wonderful dish!