SHRIMP SAUSAGE GUMBO
SHRIMP SAUSAGE GUMBO

SHRIMP SAUSAGE GUMBO

Yield
24 portions
Portion Size
12 oz.
Ingredients: Measure:
Wesson® Canola Fry Oil
2 cups
All-purpose flour
3 cups
Onions, diced
2 cups
Celery, diced
2 cups
2 cups
Garlic, minced
1/2 cup
Shrimp U70-90
2 lbs
Andouille sausage, sliced 1/2-inch thick
2 lbs
Chicken stock
6 quarts
Button mushrooms, sliced
2 quarts
Green onions, sliced
4 cups
Bay leaves
2 ea
Basil, chopped
2 tbsp
Sprig of thyme
2 ea
Ro*Tel® Original Diced Tomatoes & Green Chilies
2 cups
Cooked white rice
2 quarts

Directions

  1. In 2 gallon stockpot, heat Wesson® Canola Fry Oil over medium heat. Whisk in flour, stirring constantly until golden brown roux is achieved.

  2. Stir in onions, celery, Angela Mia® Crushed Tomatoes and garlic. Sauté 3-5 minutes or until vegetables are softened.

  3. Blend shrimp and sausage into vegetable mixture and sauté approximately 15 minutes.

  4. Add chicken stock, one ladle at a time, stirring constantly. Bring to a rolling boil, reduce to simmer and cook approximately 1 hour.

  5. Stir in mushrooms, green onions, bay leaves, basil, thyme and Ro*Tel® Diced Tomatoes with Chilies. Cook an additional 1-2 hours.

  6. Serve with 8-oz. ladle over a 4-oz. scoop of white rice.

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