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---
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title: "Shrimp and Sausage Gumbo"
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date: 2021-03-15
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tags: ['american', 'fish', 'rice']
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author: carl-zimmerman
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---
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This recipe is a simplified version of AB's Seafood Gumbo -- [youtube](https://youtu.be/XuiKYWb7s5o)
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- ⏲️ Prep time: 15 min
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- 🍳 Cook time: 130 min
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- 🍽️ Servings: 4-6
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## Ingredients
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- 2-3 lbs Shrimp
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- 2 lbs Andouille Sausage
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- 2 (32 oz) Chicken Broth
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- 1 cup olive oil
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- 1 cup All Purpose Flour
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- 1 cup finely chopped Yellow Onion
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- 1 cup finely chopped Green Pepper
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- 1 cup finely chopped Celery
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- 2 tbsp minced Garlic
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- 1 tbsp Worcestershire Sauce
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- 1 tbsp Cajun or Creole Seasoning (Creole Kick)
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- 1 12 oz. bottle of Beer
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- 1 tsp dried Thyme
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- 1 tsp dried Parsley
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- 3 - 5 Bay Leafs
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- 1/2 cup Green Onions
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- 1-2 cups White Rice
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- (Optional) 1 Jalapeño Pepper
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- (Optional) Instead of chicken broth, you can use your own shrimp stock
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## Directions
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1. Prep the vegetables
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2. Get the roux started: Mix oil and flour over heat until it turns into a dark chocolate color. Low - medium heat for about 30 minutes or medium - high for 15 - 20 minutes if you're feeling brave.
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3. Ensure to stir frequently while adding the following ingredients.
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4. Add onion. Cook for 5 minutes.
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5. Add celery and peppers. Cook for 5 minutes.
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6. Add garlic. Cook for 1 minute.
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7. Add beer.
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8. Add broth.
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9. Add seasonings and Worcestershire Sauce.
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10. Add sausage and bring to a boil.
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11. Lower heat, cover, simmer for 90 minutes.
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12. Increase heat to medium. Add shrimp and cook for 5-7 minutes.
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13. Turn off the heat and serve over white rice.
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14. (Optional) For leftovers, boil gumbo with dry white rice and turn it into a jambalaya.
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