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This is VERY tasty and easy!
Shrimp and Sausage Gumbo
Total Time 25 Min
4 Servings
2 T olive oil
1 red bell pepper, cut into 3/4-inch pieces
1 medium onion, coarsely chopped
1 celery rib, cut into 1/2-inch pieces
2 garlic cloves, very finely chopped
1/4 tsp cayenne pepper
Salt and freshly ground pepper
1/2 lb andouille sausage or spicy kielbasa, halved lengthwise and sliced crosswise 1/2 inch thick (I used a full pound)
1 C chicken stock or canned low-sodium broth
2 thyme sprigs
3/4 lb shelled and deveined medium shrimp
1 scallion, thinly sliced
1 T finely chopped flat-leaf parsley
1. In a large saucepan, heat the vegetable oil until shimmering. Add the red bell pepper, chopped onion, celery, chopped garlic and cayenne.
2. Season the vegetables with salt and pepper and cook them over moderately high heat until they are softened, about 2 minutes.
3. Add the sausage to the vegetables and cook, stirring occasionally, until lightly browned, about 5 minutes.
4. Add the chicken stock and thyme sprigs and simmer over moderate heat for 10 minutes.
5. Add the shrimp and scallion to the saucepan, season lightly with salt and simmer, stirring, until the shrimp are opaque and cooked through, about 2 minutes longer.
6. Discard the thyme sprigs. Stir the parsley into the gumbo and serve at once.
This recipe originally appeared in February 2003 Bon Appetit and is credited to Grace Parisi
Shrimp and Sausage Gumbo
Total Time 25 Min
4 Servings
2 T olive oil
1 red bell pepper, cut into 3/4-inch pieces
1 medium onion, coarsely chopped
1 celery rib, cut into 1/2-inch pieces
2 garlic cloves, very finely chopped
1/4 tsp cayenne pepper
Salt and freshly ground pepper
1/2 lb andouille sausage or spicy kielbasa, halved lengthwise and sliced crosswise 1/2 inch thick (I used a full pound)
1 C chicken stock or canned low-sodium broth
2 thyme sprigs
3/4 lb shelled and deveined medium shrimp
1 scallion, thinly sliced
1 T finely chopped flat-leaf parsley
1. In a large saucepan, heat the vegetable oil until shimmering. Add the red bell pepper, chopped onion, celery, chopped garlic and cayenne.
2. Season the vegetables with salt and pepper and cook them over moderately high heat until they are softened, about 2 minutes.
3. Add the sausage to the vegetables and cook, stirring occasionally, until lightly browned, about 5 minutes.
4. Add the chicken stock and thyme sprigs and simmer over moderate heat for 10 minutes.
5. Add the shrimp and scallion to the saucepan, season lightly with salt and simmer, stirring, until the shrimp are opaque and cooked through, about 2 minutes longer.
6. Discard the thyme sprigs. Stir the parsley into the gumbo and serve at once.
This recipe originally appeared in February 2003 Bon Appetit and is credited to Grace Parisi
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