Creole-Style Shrimp and Sausage Gumbo

Name: Creole-Style Shrimp and Sausage Gumbo
Ingredients: 1 ½ pounds small shrimp (51 to 60 count), shelled, and deveined (if desired), shells reserved; 1 cup clam juice (one 8-ounce bottle); 3 ½ cups ice water; ½ cup vegetable oil; ½ cup all-purpose flour (preferably bleached); 2 medium onions, chopped fine; 1 medium red bell pepper, chopped fine; 1 medium rib celery, chopped fine; 6 medium cloves garlic, minced; 1 teaspoon dried thyme; 1 teaspoon table salt; ¼ teaspoon cayenne pepper; 2 bay leaves; ¾ pound smoked sausage, such as andouille or kielbasa, sliced 1/4 inch thick; ½ cup minced fresh parsley leaves; 4 medium scallions, white and green parts sliced thin; Ground black pepper

pbonlife.com

Creole-Style Shrimp and Sausage Gumbo - This shrimp & Suasage is deep, dark roux in half the time by heating the oil before adding the flour.

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Ingredients

1 ½ pounds small shrimp (51 to 60 count), shelled, and deveined (if desired), shells reserved
1 cup clam juice (one 8-ounce bottle)
3 ½ cups ice water
½ cup vegetable oil
½ cup all-purpose flour (preferably bleached)
2 medium onions, chopped fine
1 medium red bell pepper, chopped fine
1 medium rib celery, chopped fine
6 medium cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon table salt
¼ teaspoon cayenne pepper
2 bay leaves
¾ pound smoked sausage, such as andouille or kielbasa, sliced 1/4 inch thick
½ cup minced fresh parsley leaves
4 medium scallions, white and green parts sliced thin
Ground black pepper