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Rasberry Family Shrimp-and-Sausage Gumbo
Ingredients
- ½ cplus 1 tsp. vegetable oil
divided
- 1 lb.hickory-smoked sausage
sliced 1/4 inch thick, such as conecuh original
- 4 csliced fresh okra or frozen cut okra
thawed, from 1 1/2 lb. okr pods
- 1 largeonion
chopped, 2 cups
- 1can diced tomatoes
- 2 tbsp.worcestershire sauce
- 1 tsp.old bay seasoning
- ½ tsp.black pepper
- ½ tsp.garlic powder
- 3fresh bay leaves
- 8 cchicken broth
divided
- 3 tbsp.tomato paste
- ½ call-purpose flour
- 2 lb.medium-size peeled
deveined raw shrimp
- hot cooked rice and crackers or garlic toast
for serving
Directions
- 1
Heat 1 teaspoon of the oil in a large stockpot over medium; add sausage, and cook, stirring occasionally, until fat renders and sausage is lightly browned, about 5 minutes. Add okra and onion; cook, stirring often, until vegetables are softened, about 3 minutes. Pour off any excess drippings in stockpot.
- 2
Add tomatoes, Worcestershire, Old Bay seasoning, pepper, garlic powder, bay leaves, and 7 cups of the chicken broth to sausage and vegetables in stockpot. Bring to a boil over medium-high; reduce heat to medium-low, and simmer, undisturbed, 20 to 30 minutes.
- 3
While tomato mixture simmers, whisk tomato paste and remaining 1 cup chicken broth in a small bowl or liquid measuring cup; set aside.
- 4
Combine flour and remaining ½ cup oil in a medium skillet; stir using a wooden spoon to remove any lumps. Cook over medium, stirring constantly, until roux is the color of an old penny, 20 to 30 minutes, adjusting heat as needed to maintain a gentle simmer.
- 5
Add tomato paste-broth mixture to roux in skillet, stirring until smooth. Add mixture to stockpot, stirring until combined. Bring to a boil over medium; reduce heat to low, and simmer, stirring often, until slightly thickened, about 45 minutes.
- 6
Add shrimp to stockpot, and cook over low, undisturbed, until shrimp are opaque, about 5 minutes. Remove and discard bay leaves. Serve over rice with crackers or garlic toast alongside a green salad.
Rasberry Family Shrimp-and-Sausage Gumbo
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About this Recipe
Looking for a rich, comforting bowl of gumbo that feels like a warm embrace from generations past? The Rasberry Family Shrimp-and-Sausage Gumbo brings the treasured flavors of Ouida Rasberry, recreated by HGTV star Erin Napier and her mom, Karen Clark Rasberry, right to your table. This recipe delivers a truly authentic and satisfying experience.
This isn't just any gumbo; it's a cherished family legacy in every spoonful. The recipe leverages the deep, savory notes of hickory-smoked sausage paired with the vibrant earthiness of okra and the subtle spice of Old Bay seasoning. The meticulous balance of these ingredients, combined with a rich base, creates a depth of flavor that sets this gumbo apart from hurried versions.
You can expect a hearty, full-bodied gumbo, brimming with tender shrimp and slices of smoky sausage. The texture will be rich and substantial, providing true comfort with every bite. The aromatic blend of garlic powder, black pepper, and bay leaves infuses the broth, promising a complex yet approachable flavor that will leave you wanting more. This is a robust dish, perfect for a cozy evening meal.
While this gumbo is perfect as is, you can easily adapt it to your pantry or preferences. Feel free to experiment with different types of smoked sausage if hickory-smoked isn't available, or adjust the amount of Old Bay seasoning to suit your spice preference. If fresh okra isn't in season, the recipe conveniently suggests using frozen cut okra, ensuring delicious results year-round.
Serve this warming Rasberry Family Shrimp-and-Sausage Gumbo piping hot over fluffy cooked rice, accompanied by crisp crackers or warm garlic toast for an ultimate comfort food experience. It’s ideal for family dinners, gatherings, or anytime you crave a taste of Southern tradition.