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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Kielbasa Sausage Skillet

Kielbasa Sausage Skillet
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Kielbasa Sausage Skillet
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Ingredients
Instructions
  1. Slice kielbasa into rounds and cook in a large covered skillet.
  2. Cut up pepper and tomatoes, add to kielbasa.
  3. Combine cornstarch, vinegar, soy sauce, preserves, pineapple and the juice from the can.
  4. Add it to the pan with sausage and veggies.
  5. Cover and simmer for about 10 minutes on low -medium.
  6. Serve over hot white rice
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