Merwin's Shrimp Gumbo Popular Recipes

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Merwin's Shrimp Gumbo

This is a recipe for a traditional, darkish brown, shrimp gumbo in genuine Louisiana Cajun u . S . A . Fashion. Serve over rice. Browning the bird pieces within the oil used for the roux adds flavor to the dish. I use the cooked fowl for fowl salad. File is introduced off the heat to thicken the gumbo. If introduced even as the gumbo continues to be cooking, it may grow to be stringy and ugly. File is floor sassafras leaves. It is available in many supermarkets.

Ingredients :

1 pound smoked sausage, cut into 1/four inch rounds
½ cup vegetable oil
1 (four pound) fowl, reduce into parts
⅔ cup all-purpose flour
2 cups chopped onion
½ cup chopped inexperienced onions
⅔ cup green bell pepper, finely chopped
2 tablespoons chopped sparkling parsley
1 tablespoon minced garlic
2 kilos medium shrimp - peeled and deveined
8 cups water
salt to flavor
floor black pepper to flavor
⅛ teaspoon cayenne pepper
1 teaspoon dried thyme
2 bay leaves
report powder

Instructions :

Prep : 30M	Cook : 8M	Ready in : 2H45M

Notes :

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