Paula Johns's Recipe

Shrimp and Sausage Gumbo

Category: Seafood

Active:1 hr Total: 1 hr Serves 8-10

1/2 cup vegetable oil
1/2 cup flour
1 large onion, diced
5 cloves garlic, sliced
4 stalks celery, chopped
2 green bell peppers, chopped
Kosher salt
2 bay leaves
2 tsp freshly ground black pepper
1 1/2 to 2 tsp cayenne pepper
1 1/2 tsp smoked paprika
1 1/2 cups sliced fresh or frozen okra
12 oz turkey or pork Andouille sausage, sliced
6 cups chicken stock( homemade or reduced-sodium canned)
2 lb raw shrimp, peeled and deveined
3 scallions, sliced
1 tbsp. unsalted butter
Cooked white rice, for serving
Louisian-style hot sauce for serving

1. Make roux: Warm oil in a large Dutch oven over medium heat. Add flour and stir well to combine. Reduce heat to medium-low and cook, stirring constantly, 30-40 minutes, until mixture is rich medium brown, the color of peanut butter or coffee ice cream. Pay attention to bottom of pan, scraping often, so flour toasts but doesn't burn.

2. Increase heat to medium and add onion, garlic, celery, and peppers. Season with salt. cook, stirring, 5 minutes. Add bay leaves, black pepper, cayenne, and paprika; cook 2 minutes. Add okra and sausage; cook 2 minutes. Pour in chicken stock, increase heat to high, bring to a boil, and then reduce heat to maintain a simmer, 10 minutes.

3. Stir in shrimp and simmer until just cooked through. Stir in scallions and butter,taste and add more salt and pepper if needed. Serve over rice, with hot sauce, if desired.

Per serving(not including rice) 390 calories, 17g carbs, 33g protein, 20g fat, 225mg chol., 810mg sodium, 2g fiber