Shrimp Gumbo

Ingredients

salt and pepper to taste
1½ lbs. shrimp, peeled and deveined
3 qts. prepared Shrimp Base
8 oz. white rice, precooked
8 oz. tomatoes, small diced
6 oz. clarified butter or vegetable oil
6 oz. flour
4 oz. red pepper, small diced
4 oz. green pepper, small diced
8 oz. onions, small diced
1 bunch scallions, sliced
3 ribs celery, sliced
1 Tbsp. Garlic in Oil
1 Tbsp. gumbo filé
2 each bay leaves
1 tsp. oregano
½ tsp. thyme
2 tsp. Basil in Oil
1 Tbsp. parsley, chopped
2 cups Andouille sausage, precooked and diced
8 oz. okra, sliced
6 drops Jalapeño Flavor

Instructions

(yields 15-20 portions)

Heat the oil or butter over medium heat in a thick-bottomed stockpot. Add the flour and stir continuously until the roux is a dark brown, being careful not to burn the roux. Add the peppers, onions, celery and scallions, and simmer for five minutes. Add the |garlicinoil| and spices and cook for an additional five minutes. Add the sausage, okra, diced tomato, cooked rice and the prepared |shrimpbase| and simmer for five to ten minutes. Add the |rcextracts| (Jalapeño) and shrimp and continue to simmer until the shrimp is cooked through.(yields 15-20 portions)

Heat the oil or butter over medium heat in a thick-bottomed stockpot. Add the flour and stir continuously until the roux is a dark brown, being careful not to burn the roux. Add the peppers, onions, celery and scallions, and simmer for five minutes. Add the Garlic in Oil and spices and cook for an additional five minutes. Add the sausage, okra, diced tomato, cooked rice and the prepared Shrimp Base and simmer for five to ten minutes. Add the Jalapeño Flavor and shrimp and continue to simmer until the shrimp is cooked through. Adjust the seasonings with salt and pepper.