Eula Mae's Sausage and Shrimp Gumbo

Ingredients

1/2 teaspoon TABASCO^® brand Original Red Sauce

2 tablespoons vegetable oil

1 pound andouille (or other spicy smoked sausage), cut crosswise into 1/4-inch-thick slices

2 tablespoons all-purpose flour

1/2 cup chopped yellow onions

1/2 cup seeded and chopped green bell peppers

1 garlic clove, minced

2 cups chicken broth

2 cups sliced fresh okra or one (10-ounce) package frozen sliced okra, thawed

1/2 teaspoon salt, or more to taste

1/2 teaspoon cayenne, or more to taste

2 bay leaves

1 pound medium-size shrimp, peeled and deveined

1/4 cup chopped green onions (green part only)

Hot cooked long-grain white rice

Preparation

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the sausage and cook, stirring frequently, for 5 minutes. Remove the sausage with a slotted spoon and set aside.

Heat the remaining 1 tablespoon oil in the same skillet over medium-high 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, stirring frequently, until soft, about 5 minutes. Gradually stir in the broth and blend until smooth. Bring to a boil. Add the sausage, okra, salt, cayenne, TABASCO^® Sauce, and bay leaves, cover, reduce the heat to medium-low, and simmer for 20 minutes.

Stir in the shrimp and green onions and simmer until the shrimp turn pink, about 5 minutes. Remove the bay leaves and serve in soup bowls over rice.

Eula Mae’s Sausage and Shrimp Gumbo

Ingredients

Preparation

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