1 each - red, green and yellow bell pepper, chopped
2 bay leaves
2 tsp salt
2 tsp dried oregano
1 tsp cayenne pepper
1 tsp red pepper flakes (or more to taste)
5 (8oz) bottles clam juice
2 (28 oz) can Cajun style diced tomatoes
2 cans tomato paste
2 lbs Andouille sausage, halved lengthwise, sliced 1/4 inch thick
2 lbs uncooked Gulf Shrimp (60-100 ct), peeled and deveined
2 cups rice
Instructions
Heat lard in very large Dutch oven over high heat until almost smoking. Add flour, stirring constantly, until you get a dark red-brown rue, about 8 minutes. (Don't burn). Immediately add celery, onions and bell peppers. Cook 5 minutes, or until softened, stirring and scraping bottom of pan often.
Mix in bay leaves, salt, oregano, cayenne and red pepper flakes. Add clam juice, canned tomatoes, tomato paste, sausage and rice. Boil 15 minutes. Reduce heat and simmer for at least an hour.
Add shrimp and simmer until just cooked through, about 3 minutes.
Originally Submitted
10/18/2009
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