Ingredients
- STOCK:
Shrimp, medium with shells, 2 lbs
Oil-Crisco Vegetable Oil, 2 tbsp
Onion, 1 roughly chopped, 148g
Celery, 1 stalk, roughly chopped, 55g
Carrot, g roughly chopped, 78g
White Wine, 1/2 cup
Water
Peppercorns, 3
Bay Leaf, 1 leaf
Thyme, 1/2 tsp
GUMBO:
1 Red Bell Peppers, diced, 148g
1 Green Bell Pepper, diced, 148g
2 Onions, diced, 296g
2 Celery stalks, diced, 110g
3/4 cup Vegetable Oil
3/4 cup Flour
2 Bay Leaves
1 tbsp Kosher Salt
1/2 tsp Cayanne Powder
1/2 tsp Black Ground Pepper
1/2 tsp Thyme
1/2 tsp Oregano
6 cloves Garlic, minced
5 1/2 cups reserved shrimp stock
1 lb Andouille Cajun sausage, cut in 1/2 inch pieces or half-moons
Peeled, deveined shrimp reserved from making stock
3 cups plain cooked white rice for serving
6 cups water
Description
This Recipe Can Be Made With Prepared Stock, But It Makes Perfect Sense To Use The Shrimp Shells You Would Otherwise Discard To Make Your Own, At A Fraction Of The Cost And 10 Times The Flavor. Don't Worry If You Don't Have All The Herbs; The Most Importa
Spark Recipes
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter