Creole-Style Shrimp and Sausage Gumbo

Name: Creole-Style Shrimp and Sausage Gumbo
Yield: Serves 6 to 8
Cuisine: Creole & Cajun
Ingredients: 1 1/2 pounds, small shrimp (51 to 60 count), shelled, and deveined (if desired), shells reserved; 1 cup, clam juice (one 8-ounce bottle); 3 1/2 cups, ice water; 1/2 cup, vegetable oil; 1/2 cup, all-purpose flour (preferably bleached); 2 , medium onions, chopped fine; 1 , medium red bell pepper, chopped fine; 1 medium rib, celery, chopped fine; 6 medium cloves, garlic, minced; 1 teaspoon, dried thyme; 1 teaspoon, table salt; 1/4 teaspoon, cayenne pepper; 2 , bay leaves; 3/4 pound, smoked sausage, such as andouille or kielbasa, sliced 1/4 inch thick; 1/2 cup, minced fresh parsley leaves; 4 , medium scallions, white and green parts sliced thin; , Ground black pepper

31 comments

Appears in Cook's Illustrated May/June 1999, America's Test Kitchen TV

After making almost 75 gumbos, we perfected a method that cuts the stirring time in half while avoiding a separated roux, a common but hard-to-solve problem.

SERVES6 to 8

TIME2¾ hours

has video

WHY THIS RECIPE WORKS

A great gumbo recipe features a thick, smooth, unified sauce, with lots of well-seasoned vegetables, meat, and fish. For our gumbo recipe, we made a deep, dark roux in half the time by heating the oil before adding the flour. We then added ...

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