Louisiana Style Shrimp Gumbo
Delicious Louisiana style shrimp gumbo
Ingredients
Roux
- 1 cup butter
- 1 cup all purpose
Gumbo
- 4 celery stalks
- 2 yellow onions
- 2 jalapeños
- 15 baby bell mushroom
- 2 bell peppers
- 2 tbsp garlic powder
- 1 tbsp cayenne pepper
- 1 tbsp paprika
- 1 tbsp onion powder
- 1 tsp kosher salt
- 1 tsp coarse ground pepper
- 1 lb shrimp
- 1 lb spicy sausage andouille if available
- 2 cups beef stock homemade if available
- 1/4 cup Dry white wine
- 2 cups Long grain rice
Instructions
- Cut sausage into manageable slices, and brown in sauce pan, then set aside
- Dice all vegetables and mushrooms
- Melt butter and same pan, and begin adding flour
- Continue to stir on low heat until rue turns dark brown, this should take about 30 minutes
- Deglaze pan with wine, and add vegetables, mushrooms, and sausage
- Add all seasoning, and mix evenly
- Add beef stock, bring to a boil and then simmer
- Add shrimp and continue to stir until shrimp are completely cooked
- Serve over rice