Shrimp and Sausage GumboSubmitted by: JAYSUZI2
*Flour, white, .67 cup (remove)
Garlic, 1 tsp (remove)
*Peppers, sweet, red, fresh, 2 large (2-1/4 per lb, approx 3-3/4" (remove)
Celery, raw, 2 stalk, large (11"-12" long) (remove)
Water, tap, 10 fl oz (remove)
Canned Tomatoes, 1 can (remove)
Thyme, ground, .5 tsp (remove)
Pepper, red or cayenne, .25 tsp (remove)
Scallions, raw, 4 medium (4-1/8" long) (remove)
Lea & Perrins, Worcestershire Sauce, 3 tsp (remove)
*Shrimp Frozen 4 oz (7 shrimp), 4 serving (remove)
*Trader Joe's Basmati Rice, dry, 1 cup (remove)
*Pork, fresh, ground, raw, 8 oz (remove)
Preheat the oven to 400 degrees. Place the flour on a baking sheet and bake for 20 minutes, stirring occasionally. The flour should be very brown. (This works well in a toaster oven.)
In a large, heavy, nonstick saucepot coated with nonstick cooking spray, saute the onion, garlic, green pepper, and celery until tender. Add the browned flour and stir constantly for 1 minute.
Gradually add the water, tomatoes, chicken, thyme, and cayenne. Bring to a boil, then lower heat and simmer for 45 - 60 minutes.
While the gumbo is cooking, brown the sausage in a non-stick skillet or cook in the microwave. Stir the sausage, green onions, and Worcestershire sauce into the gumbo and cook 10 more minutes.
Serving Size: Makes 14 1-cup servings.
Number of Servings: 14
Recipe submitted by SparkPeople user JAYSUZI2.