a
Shrimp Gumbo
15-20 portions
Ingredients
- 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
- 3 ribs celery, sliced
- 1 bunch scallions, sliced
- 1 Tbsp. chopped garlic
- 1 Tbsp. gumbo filé
- 1 tsp. oregano
- 2 each bay leaves
- ½ tsp. thyme
- 2 tsp. chopped basil
- 1 Tbsp. parsley, chopped
- 2 cups Andouille sausage, precooked and diced
- 8 oz. okra, sliced
- 8 oz. tomatoes, small diced
- 8 oz. white rice, precooked
- 3 qts. prepared RC Shrimp Base
- 6 drops RC Jalapeño Flavor
- 1½ lbs. shrimp, peeled and deveined
- salt and pepper to taste
Instructions
- 1 Heat the oil or butter over medium heat in a thick-bottomed stockpot.
- 2 Add the flour and stir continuously until the roux is a dark brown, being careful not to burn the roux.
- 3 Add the peppers, onions, celery and scallions, and simmer for five minutes.
- 4 Add the chopped garlic and spices and cook for an additional five minutes.
- 5 Add the sausage, okra, diced tomato, cooked rice and the prepared RC Shrimp Base and simmer for five to ten minutes.
- 6 Add the RC Jalapeño Flavor and shrimp and continue to simmer until the shrimp is cooked through.
- 7 Adjust the seasonings with salt and pepper.