Shrimp And Andouille Gumbo - Leahy's Sausage Recipes - LGCM

Ingredients

• 2 lb Cooked Shrimp (raw shrimp can be substituted)
• 1.25 lb Leahy’s Andouille Sausage (but cook prior to adding to recipe)
• 1 Yellow Onion (cut into 1/4″ slices)
• 1 Green Bell Pepper (chopped)
• 1 Red Bell Pepper (chopped)
• 4 rib Celery (chopped)
• 2 clove Garlic (chopped)
• .5 cup Green Onion (minced)
• .5 cup Tomatoes (chopped)
• 4 cup Chicken Broth (chopped)
• 1 cup Flour (warmed)
• .5 cup Vegetable Oil
• 2 Bay Leaf
• 2 tsp Urban Accents Cajun Street Rub
• 2 tsp Tabasco (or other cajun seasoning)
• 1 tsp Thyme (or similar hot sauce)
• Heat the vegetable oil in a large Dutch oven over medium heat and add in slices of Andouille Sausage. Cook until browned on the outside. Remove the sausage and set aside.
• Stir in the flour to the oil and drippings from the sausage to make a roux. Whisk frequently and cook over medium-low heat for about 30 minutes, until the roux is dark brown and smells nutty.
• Once the roux is done cooking, stir in the onion, peppers, celery and garlic. Cook over medium heat for about 10 minutes, until the vegetables are tender.
• Stir in the shrimp, cooked Andouille and green onions. Cook for another 10 minutes until the shrimp turns pink.
• Remove the bay leaves from the mixture and spoon into a bowl filled with cooked rice. Enjoy!