SHRIMP SAUSAGE GUMBO

24 portions (12 oz.)


2 cups	Vegetable oil
3 cups	All-purpose flour
2 cups	Onions, diced
2 cups	Celery, diced
2 cups	Angela Mia® Crushed Tomatoes, undrained
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	Ro*Tel® Original Diced Tomatoes & Green Chilies
2 quarts	Cooked white rice

Percent Daily Values are based on a 2,000 calorie diet

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.