Shrimp and sausage gumbo from FRESH by Brookshire's

Chef Michael Brady with FRESH by Brookshire's shares his classic recipe for gumbo...and we can't think of anything we'd rather eat tonight!

Shrimp and Sausage Gumbo


PreparationTime:25 minutes

Cook Time:2hours

A truly heartyshrimp and sausage gumbo.

1/2cup Food Club Vegetable oil

1/2 c all purpose flour

2 medium onions, diced

1 medium red bell pepper

1 celery stalk, diced

6 garlic cloves, minced

1 tsp dried thyme

1 tsp salt

1/4 tsp cayenne pepper

16 oz. clam juice

1 1/2 quarts seafood or chicken stock

2 bay leaves

3/4 lb andouille sausage, sliced 1/4 inch thick

1 1/2 lbs small shrimp, peeled and deveined

1/2 cup fresh parsley, chopped

4  green onions, thinly sliced

1 1/2 tsp file' powder

1/4 tsp ground black pepper


In a heavybottom saucepan, over medium-high heat, heat oil. Reduce heat to medium andslowly stir in flour; stir until no lumps remain and mixture is deep reddishbrown, about 30 to 40 minutes.

Add onions,bell pepper, celery, garlic, thyme, salt and cayenne; cook 8 to 10 minutes, oruntil vegetables are tender. Slowly add clam juice and stock, stirringvigorously. Increase heat to high and bring to a boil. Reduce heat tomedium-low. Add bay leaves and simmer for about 30 minutes.

Stir insausage; continue simmering about 30 minutes. Stir in shrimp; simmer 5 minuteslonger. Remove from heat and stir in parsley, green onions, and filé powder.Let rest until slightly thickened, about 5 minutes. Adjust seasonings to tastewith salt, ground black pepper and cayenne; serve.