Shrimp and Sausage Gumbo
- 2 lb smoked sausage, cut into 1/4 inch slices
- 2 lb shrimp peeled and de-veined (optional - marinaded in lemon juice and pepper)
- 4 x green onions, sliced, white and green parts chopped
- 1 x 14 ounce can stewed tomatoes with juice
- 3 stalks celery chopped
- 2 x Lemon juice
- 1 1/2 x head garlic minced
- 1 x large onion, chopped
- 1/2 cup all-purpose flour
- 1/4 cup vegetable oil
- beef bouillon
- ½ cup brown sugar
- (optional) 2 teaspoons cayenne
- 2 teaspoons pepper
- 5 tablespoon margarine
- 1/4 cup Worcestershire sauce
- Salt and pepper
- 4 cup hot water
- 1.5 cups wild rice
Directions**Do it this way for reduced time or make stock with shrimp shells, celery leaf, carrots, lemon juice, etc, pour out and rebuild with second batch fresh veggies
- Heat the oil in a heavy bottomed Dutch oven over medium-high heat.
- Add the sausage and cook until browned, then remove.
- Add the onion, garlic and celery and saute then remove
- Add 5 tablespoons of margarine and melt, sprinkle the flour and cook over medium heat, stirring constantly, until brown
- Add 8 cups hot water and beef soup base, whisking constantly.
- Add, tomatoes, Worcestershire sauce, salt and pepper, to taste
- Add the beef and sausage.
- Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes.
- Add okra and wild rice
- Cover and simmer for 1 hour.
- Bring to a boil
- Drain excess marinade from shrimp
- Add the green onions and shrimp cook
- Cook 3 minutes and remove from heat - or until shrimp are cooked.
