SHRIMP SAUSAGE GUMBO
Yield Portion Size
2 cups |
Vegetable oil
|
3 cups |
All-purpose flour
|
2 cups |
Onions, diced
|
2 cups |
Celery, diced
|
2 cups | |
1/2 cup |
Garlic, minced
|
2 lbs |
Shrimp U70-90
|
2 lbs |
Andouille sausage, sliced 1/2-inch thick
|
6 quarts |
Chicken stock
|
2 quarts |
Button mushrooms, sliced
|
4 cups |
Green onions, sliced
|
2 ea |
Bay leaves
|
2 tbsp |
Basil, chopped
|
2 ea |
Sprig of thyme
|
2 cups | |
2 quarts |
Cooked white rice
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 56 mg | 6% |
Carbohydrate | 35 g | 12% |
Cholesterol | 78 mg | 26% |
Total Fat | 26 g | 40% |
Iron | 4 mg | 21% |
Potassium | 190 mg | 0% |
Calories | 448 kcal | 22% |
Sodium | 1089 mg | 45% |
Protein | 21 g | 42% |
Polyunsaturated Fat | 11 g | 54% |
Saturated Fat | 5 g | 27% |
Vitamin C | 8 mg | 13% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
In 2 gallon stockpot, heat oil over medium heat. Whisk in flour, stirring constantly until golden brown roux is achieved.
-
Step 2
Stir in onions, celery, Angela Mia® Crushed Tomatoes and garlic. Sauté 3-5 minutes or until vegetables are softened.
-
Step 3
Blend shrimp and sausage into vegetable mixture and sauté approximately 15 minutes.
-
Step 4
Add chicken stock, one ladle at a time, stirring constantly. Bring to a rolling boil, reduce to simmer and cook approximately 1 hour.
-
Step 5
Stir in mushrooms, green onions, bay leaves, basil, thyme and Ro*Tel® Diced Tomatoes with Chilies. Cook an additional 1-2 hours.
-
Step 6
Serve with 8-oz. ladle over a 4-oz. scoop of white rice.
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