Shrimp and Sausage Gumbo

Shrimp and Sausage Gumbo
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Shrimp and Sausage Gumbo
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Ingredients
Instructions
  1. Heat 6-quart Dutch oven on medium-high until hot. Add sausage links and cook 8 minutes or until well browned, turning frequently.
  2. Transfer sausages to plate to cool slightly, about 10 minutes. When cool, cut sausages into 1/2-inch- thick diagonal slices.
  3. While sausages cool, discard all but 1 tablespoon drippings from Dutch oven. Add oil to Dutch oven and heat on medium. (If your sausages are very lean and you do not get 1 tablespoon drippings, add enough additional oil to drippings to equal 1/4 cup fat total.)
  4. Gradually stir flour into drippings until blended, and cook 4 to 5 minutes or until flour mixture (roux) is deep brown, stirring constantly.
  5. Add green pepper, onion, celery, and garlic, and cook 5 to 6 minutes or until all vegetables are tender, stirring occasionally.
  6. Return sausages to Dutch oven; stir in broth, tomatoes, water, okra, bay leaf, oregano, thyme, and 1/4 teaspoon salt; heat to boiling on high.
  7. Reduce heat to low; cover and simmer 30 minutes to blend flavors.
  8. Meanwhile, prepare rice as label directs.
  9. In medium bowl, toss shrimp with 1/4 teaspoon salt.
  10. Add shrimp to Dutch oven; cook 2 to 3 minutes or until opaque throughout.
  11. To serve, discard bay leaf. Serve gumbo in large bowls. Top each serving with a scoop of rice. Makes about 10 cups.
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Rotkohl

Rotkohl
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Red Cabbage
Rotkohl
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Red Cabbage
Ingredients
Instructions
  1. Peel then chop up the apples. Put the lard in a large pot. Add onions and cook on medium heat until browned. Add shredded cabbage apples vinegar white wine sugar salt cloves and bay leaf in that order. Bring to a boil. Cover and simmer on low heat for two to three hours. If there is too much liquid add a little bit of cornstarch to make it thicker.
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