Shrimp and Sausage Gumbo

Yield: 11 cups

Ingredients

• 2  pounds  unpeeled, large fresh shrimp
• 2  (32-ounce) containers chicken broth
• 1  pound  andouille or smoked sausage, cut into 1/4-inch slices
• Vegetable oil
• 1  cup  all-purpose flour
• 1  medium onion, chopped
• 1  green bell pepper, chopped
• 3  celery ribs, sliced
• 3  garlic cloves, minced
• 2  bay leaves
• 2  teaspoons  Creole seasoning
• 1/2  teaspoon  dried thyme
• 1  tablespoon  Worcestershire sauce
• 2  to 3 teaspoons hot sauce
• 1/2  cup  chopped green onions
• Hot cooked rice

Preparation

Peel shrimp, reserving shells, and devein, if desired. Set meat aside.

Combine shrimp shells and chicken broth in a large Dutch oven; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes. Pour mixture through a wire-mesh strainer into a bowl, discarding shells. Set broth aside, and keep warm.

Cook sausage in a Dutch oven over medium heat until browned. Remove sausage; set aside. Measure drippings, adding enough oil to measure 1/2 cup. Cook oil mixture and flour in Dutch oven over medium-low heat about 35 to 40 minutes, whisking constantly, until roux is chocolate colored.

Stir in onion and next 3 ingredients; cook 7 minutes or until vegetables are tender, stirring often. Gradually stir in warm broth; bring mixture to a boil. Stir in bay leaves and next 4 ingredients; reduce heat, and simmer, uncovered, 50 minutes, stirring occasionally.

Stir in shrimp, sausage, and green onions; cook 5 to 7 minutes or until shrimp turn pink. Discard bay leaves. Serve over hot rice.