SAUSAGE & SHRIMP MARDI GRAS GUMBO

SAUSAGE & SHRIMP MARDI GRAS GUMBO
“Fat Tuesday”
for the ‘dirt people’…
SAUSAGE & SHRIMP MARDI GRAS GUMBO
2-3 links of Andouille or Louisianna sausage cut into 1″ pieces
several ‘swirls’ of olive oil
2/3 cups chopped onion
1 cup chopped sweet peppers (red/green/orange for colour variety)
1 cup chopped celery
2 cups chopped okra
1 Bay leaf
Cajun seasoning
Sea salt & Pepper
2 x 14 oz can of fire roasted tomatoes
4 cups chicken stock
1/2 cup flour
splash Jack Daniels
20-24 large shrimp
cooked rice
Heat oil in large saucepan
Brown sausage.
Add onion, celery, pepper and okra and stir, browning for a couple of minutes.
Sprinkle with seasonings.
Deglaze with a splash (or three) of Jack Daniels, loosening brown bits.
Stir in flour until browned.
Gradually add stock, and tomatoes.
Simmer for 20 minutes while rice is cooking.
Five minutes before rice is done turn off heat to gumbo and stir in shrimp.
The heat of the gumbo will cook the shrimp
Serve in a bowl with rice and crusty bread
and a little hot sauce on the side…
Now on to things of an Irish persuasion….

 

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