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Shrimp Gumbo

Serves: 15-20 portions

Ingredients

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

Instructions

  1. 1 Heat the oil or butter over medium heat in a thick-bottomed stockpot.
  2. 2 Add the flour and stir continuously until the roux is a dark brown, being careful not to burn the roux.
  3. 3 Add the peppers, onions, celery and scallions, and simmer for five minutes.
  4. 4 Add the chopped garlic and spices and cook for an additional five minutes.
  5. 5 Add the sausage, okra, diced tomato, cooked rice and the prepared RC Shrimp Base and simmer for five to ten minutes.
  6. 6 Add the Jalapeño Flavor and shrimp and continue to simmer until the shrimp is cooked through.
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