Shrimp and Sausage Gumbo
Serves: 6–8
Prep time: 20 minutes
Cook time: 1 hour 30 minutes
Ingredients
- 1 pound large shrimp, peeled and deveined
- 12 ounces andouille sausage, sliced
- ½ cup vegetable oil
- ½ cup all-purpose flour
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 6 cups chicken or seafood stock
- 1–2 teaspoons Mad Dog 357 Ghost Pepper Hot Sauce
- 2 teaspoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon Worcestershire sauce
- Salt and black pepper, to taste
- ½ teaspoon gumbo filé powder, optional
- 3 green onions, sliced
- ¼ cup chopped fresh parsley
- Cooked white rice, for serving
Instructions
- Heat a large Dutch oven over medium-high heat. Add the sliced andouille sausage and cook for 4–5 minutes until browned. Transfer it to a plate.
- Reduce the heat to medium. Add the vegetable oil and flour to the pot.
- Cook the roux, stirring constantly, for 20–30 minutes until it reaches a deep chocolate-brown color. Do not allow it to burn.
- Carefully add the onion, bell pepper, and celery. Cook for 5–6 minutes until softened.
- Add the garlic and cook for another 30 seconds.
- Slowly whisk in the stock until smooth.
- Stir in the browned sausage, Cajun seasoning, smoked paprika, thyme, bay leaves, Worcestershire sauce, and 1 teaspoon of Mad Dog 357 Ghost Pepper Hot Sauce.
- Bring to a gentle boil, then reduce the heat and simmer uncovered for 45–60 minutes, stirring occasionally.
- Add the shrimp and simmer for 4–5 minutes, just until they are pink and fully cooked.
- Remove the bay leaves. Stir in the green onions, parsley, and optional filé powder.
- Taste carefully and add up to 1 additional teaspoon of Mad Dog 357 Ghost Pepper Hot Sauce for more heat.
- Spoon the gumbo over warm white rice and garnish with additional green onions.
Heat warning: Ghost pepper heat continues to build after each bite. Begin with 1 teaspoon for the entire pot before adding more.