Shrimp and Sausage Stew with Rice
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 35 min.
Ready in
Ingredients
for
- Ingredients
- ½ cup vegetable oil
- 3 cups Andouille (sliced into 1/2-inch rounds)
- 2 onions (peeled and coarsely chopped)
- ½ green Bell pepper (washed; trimmed; seeded and coarsely chopped)
- ½ red Bell pepper (washed; trimmed; seeded and coarsely chopped)
- 2 cloves garlic cloves (finely chopped)
- 2 stalks Celery (washed; trimmed and coarsely chopped)
- 3 tsps Seafood Magic seasoning (Chef Paul Prudhomme)
- 2 bay leaves
- ¼ tsp dried Basil
- ½ tsp dried thyme
- 1 tsp dried oregano
- 1 tsp Onion powder
- 1 tsp cayenne pepper
- 2 tsps paprika
- 13 cups shrimp stock (or fish stock)
- 8 cups Okra (washed; trimmed and sliced 1/2-inch thick)
- 2 cups canned Tomatoes (peeled and chopped)
- 1 cup Tomato sauce
- 3 cups medium shrimp (peeled and deveined)
- 3 Tbsps Corn starch
- 8 cups cooked Long grain rice
- Filé powder (for sprinkling)
Preparation steps
1.
In a large stock pot, heat the oil over medium heat. Sauté the sausage and onions; when the onions start to caramelize, add the peppers, garlic and celery. Add the bay leaves and dry seasoning; continue to sauté for 5 minutes longer. Add stock and cook for 40 to 45 minutes.
2.
Add okra, tomatoes and tomato sauce; simmer for an additional 15 minutes. Add the peeled and cleaned shrimp, stir well, and cook until the shrimp turns pink, about 4 to 5 minutes. Add corn starch, stirring to incorporate. As gumbo thickens, remove from heat and continue to stir for about 5 minutes.
3.
Remove bay leaves. Serve over cooked rice. Sprinkle with Filé powder.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
