Shrimp Sausage Gumbo
Featuring Wesson® and Angela Mia®
Yield: 24 portions
Portion Size: 12 oz.
| Ingredients: | SKU: | Measure: |
|---|---|---|
| Wesson® Canola Oil | 27000 72635 | 2 cups |
| All-purpose Flour | 3 cups | |
| Onions, diced | 2 cups | |
| Celery, diced | 2 cups | |
| Angela Mia® Crushed Tomatoes, undrained | 27000 38064 | 2 cups |
| Garlic, minced | ½ cup | |
| Shrimp U70-90 | 2 lbs | |
| Andouille Sausage, sliced 1/2 inch thick | 2 lbs | |
| Chicken Stock | 6 qt. | |
| Button mushrooms | 2 qt. | |
| Green onions, sliced | 4 cups | |
| Bay leaf | 2 each | |
| Basil, chopped | 2 tablespoons | |
| Sprig of thyme | 2 each | |
| Ro*tel® Tomatoes and Green Chiles | 64144 60245 | 2 cups |
| Cooked white rice | 2 qt. |
Preparation:
- In 2 gallon stockpot, heat Wesson® oil over medium heat. Whisk in flour, stirring constantly until golden brown roux is achieved.
- Stir in onions, celery, Angela Mia® crushed tomatoes, and garlic. Sauté 3-5 minutes or until vegetables are softened.
- Blend in Shrimp and sausage into vegetables mixture, and sauté approximately 15 minutes.
- Add Chicken Stock one ladle at a time stirring constantly. Bring to a rolling boil, reduce to simmer and cook approximately 1 hour.
- Stir in mushrooms, green onion, bay leaf, basil, thyme, and Rot*el® tomatoes. Cook an additional 1-2 hours.
- Serve with 8 oz. ladle over a 4 oz. scoop of white rice.
