AuthoradminCategoryCajun/Creole, Seafood
To begin, in a large pot melt butter. Sautee the shrimp shells for 3-5 minutes, then slowly add the chicken broth. Bring to a boil and then simmer for 15 minutes. Strain the stock from the shells and set them aside (or dispose).
In the large gumbo pot, brown the andouille sausage. Remove the sausage pieces and melt butter. Sift in the flour and stir carefully to create a roux (the darker the better).
Begin to add the finely chopped vegetables and sautee until softened, along with the roux. Add seasonings and condiments and continue stirring, cooking for 10-15 minutes.
Add the shrimp stock, beer, and bay leaves and simmer for a total of 90 minutes.
Lastly, reduce the heat to medium-low, and add the seafood and fresh parsley to your gumbo and cook for 15-25 minutes. Serve with rice and enjoy!
Ingredients
Directions
To begin, in a large pot melt butter. Sautee the shrimp shells for 3-5 minutes, then slowly add the chicken broth. Bring to a boil and then simmer for 15 minutes. Strain the stock from the shells and set them aside (or dispose).
In the large gumbo pot, brown the andouille sausage. Remove the sausage pieces and melt butter. Sift in the flour and stir carefully to create a roux (the darker the better).
Begin to add the finely chopped vegetables and sautee until softened, along with the roux. Add seasonings and condiments and continue stirring, cooking for 10-15 minutes.
Add the shrimp stock, beer, and bay leaves and simmer for a total of 90 minutes.
Lastly, reduce the heat to medium-low, and add the seafood and fresh parsley to your gumbo and cook for 15-25 minutes. Serve with rice and enjoy!