Rasberry Family Shrimp-and-Sausage Gumbo

Rasberry Family Shrimp-and-Sausage Gumbo

from southernliving.com
Dinner
115 min
6 servings

HGTV star Erin Napier and her mom, Karen Clark Rasberry, treasure recipes from Ouida Rasberry, Karen's late mother-in-law. They recreated her famous shrimp-and-sausage gumbo.

Ingredients

  • ½ cupplus 1 tsp. vegetable oil, divided
  • 1 lb.hickory-smoked sausage (such as conecuh original), sliced 1/4 inch thick
  • 4 cupssliced fresh okra (from 1 1/2 lb. okr pods) or frozen cut okra (from 1 [16-oz.] pkg.), thawed
  • 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 cupschicken broth, divided
  • 3 tbsp.tomato paste
  • ½ cupall-purpose flour
  • 2 lb.medium-size peeled, deveined raw shrimp
  • hot cooked rice and crackers or garlic toast, for serving

Directions

  1. 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. 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. 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. 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. 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. 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.