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Shrimp & Sausage Gumbo

Shrimp & Sausage Gumbo

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Yields: 8

Ingredients:
  • 16 oz. Portside Large shrimp thawed, fully cooked
  • 14 oz. Farmington Smoked Sausage fully cooked, sliced into ½ inch rounds
  • 3/4 cup Medeiros Vegetable Oil
  • 1 cup Ginger Evans All-Purpose Flour
  • 1 lg. Onion, 1/2-inch dice (1 1/2 cups)
  • 1-2 Celery Stalks, 1/4-inch dice (3/4 cup)
  • 1 med. Bell Pepper, 1/4-inch dice (3/4 cup)
  • 2 Tbsp Minced Garlic
  • 6 cups Marcum Chicken Stock
  • 12 oz. Boardwalk Tubz Root Beer
  • 1 Tbsp Kurtz Worcestershire Sauce
  • 2 Marcum Bay Leaves
  • 1 tsp Marcum Italian Seasoning
  • 1 tsp Marcum Paprika
  • 1 tsp Marcum Onion Powder
  • 3/4 tsp Marcum Oregano Crushed
  • 1/2 tsp Marcum Ground Black Pepper
  • 1/2 tsp Marcum Cayenne Red Pepper
  • 1 1/4 tsp Marcum Salt
  • 1 Tbsp Marcum Parsley Flakes
  • Dish’d White Rice, as needed
Directions:
  1. Place an 8-quart stock pot over medium heat. Add oil and allow to heat for 3 minutes. Add flour to oil and stir to form a smooth paste. Lower heat to medium-low and cook for 15-20 minutes or until roux is dark brown.
  2. Add onions, celery and bell pepper to roux and cook for 5 minutes. Add garlic and cook for 1 minute.
  3. Add remaining ingredients except the sausage and shrimp and bring gumbo to a boil. Reduce heat and simmer uncovered for 1 hour. Use a spoon to occasionally skim and discard foam and excess oil from surface.
  4. Add sausage and shrimp to gumbo and cook for 5 minutes. Season to taste with salt and pepper. Serve over cooked white rice.