Mom’s Sausage and Shrimp Gumbo

Fall and winter are the perfect times of the year for a hot bowl of soup! I remember growing up, playing outside with my friends on a frigid day. We always played outside all year round and I have great memories. Afterwards, I would come home very hungry for dinner. On the really cold days my mother would have a hot bowl of one of her delicious soups waiting for me. She was a great cook and a great mom, and I miss her very much. Here is my favorite gumbo recipe which is similar to what she used to make. It is made with a deep brown roux, andouille sausage, large shrimp and lots of veggies that I like, especially the corn which gives it a little sweetness. Served over white rice, this soup is so hearty and flavorful! I hope you try it and make your own memories enjoying it!!!!

1/2 cup long grain rice

6 ounces andouille sausage, sliced

1/3 cup canola oil

1/2 cup all-purpose flour

1/2 cup diced peppers

1 celery stalk

1/4 cup yellow onion

2 cloves garlic

3 cups chicken broth

1 (14-ounce) can diced or fire-roasted tomatoes

1/2 cup fresh or frozen corn niblets

1 teaspoon Cajun or Creole seasoning

1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)

1/4 teaspoon cayenne pepper

8 ounces peeled and deveined raw large shrimp

1/4 teaspoon sea salt

1/2 teaspoon black pepper

1 sliced spring onion

hot sauce, optional

large heavy bottomed stock pot or dutch oven

1-quart saucepan

sharp knife

wooden spoon or spurtle

large plate

cutting board

To make perfect white rice, I pour off about 2 tablespoons from 1 cup of water in the measuring cup. This makes it perfectly nice and fluffy the way I like it. Bring water to a boil in saucepan over high heat. Stir in the rice. Cover. Reduce heat to simmer. Cook for 10 to 12 minutes until most of the water is absorbed. Remove from heat and set aside.

Cut the sausage into 1-inch pieces. Heat the stockpot over medium-high heat. Add the sliced sausage in a single layer and briefly cook for 1 to 2 minutes per side, until lightly browned. Transfer the sausage to a clean plate and set aside for later. Leave any grease in the pan.

Add the oil to the stockpot. Add the flour, stirring until combined. Cook over medium-low heat, stirring often, until the mixture reaches a deep brown color, about 20 to 30 minutes. Keep a very close eye on the roux as it cooks, adjusting the heat if it seems to be browning too slowly or too quickly. Stir it to be sure that it does not burn. There may be a few sausage bits in the roux.

Dice the celery stalk and yellow onion.

Put one garlic clove under the side of your knife. Use your fist to bang down on the side of the knife. This pulls the peel off of the garlic. Repeat with the other clove of garlic. Mince both garlic cloves.

Add and sauté the peppers, celery, and onion. Continue to cook, stirring occasionally, until the vegetables have softened, about 5 minutes.

Add the corn and garlic, cook and stir for 1 more minute.

Add the chicken broth, stirring in a cup at a time so that the broth can thicken. Then add the tomatoes, Cajun seasoning, thyme, cayenne and cooked sausage; stir to combine.

Continue simmering the soup for 5 minutes.

I cut the shrimp in half to make bite size pieces. Add the shrimp to the soup and stir. Cook for 2 to 3 minutes until the shrimp are opaque and cooked through. Taste the gumbo and season with however much salt, pepper, Cajun seasoning or cayenne pepper it may need, to taste.

Spoon 1/4 of the rice into each of 4 soup bowls.

Ladle the soup over the rice into each bowl. Stir to blend if desired. Sprinkle with spring onion slices and add hot sauce if you like it spicier!

And there you have my "Mom’s Sausage and Shrimp Gumbo"! This recipe makes 4 generous serving so my husband and I will be enjoying it for a second meal. I hope you try making it when the weather is very cold outside. It is comfort food at it's best!!!!