Description Edit

Makes 8 to 10 servings.

Ingredients Edit

Directions Edit

  1. Cook sausage in large heavy saucepan over medium-high heat 4 to 5 minutes or until brown. Remove sausage; set aside. Drain fat.
  2. Combine oil and flour in 2-cup glass measure.
  3. Microwave on HIGH 6 to 9 minutes; stirring after 5 minutes with small wire whisk.
  4. Continue to cook at 30 second intervals, stirring after each interval until roux is dark red-brown.
  5. Pour roux into heavy saucepan; add onions, green peppers, celery, garlic, salt, black pepper, red pepper, thyme and oregano.
  6. Cook, stirring, 3 to 4 minutes, or until vegetables are tender.
  7. Add broth and bay leaf; bring to a boil.
  8. Add reserved sausage; reduce heat and simmer 30 minutes.
  9. Add shrimp; simmer 10 minutes. Remove bay leaf.
  10. Spoon gumbo into serving bowls; top each with ½ cup rice.
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