Shrimp and Sausage Stew with Rice
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Difficulty:
moderate
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 35 min.
Ready in
Ingredients
for
8
- 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.
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