Merwin's Shrimp Gumbo


  • 1 pound smoked sausage, cut into 1/4 inch rounds
  • ½ cup vegetable oil
  • 1 (4 pound) chicken, cut into parts
  • ⅔ cup all-purpose flour
  • 2 cups chopped onion
  • ½ cup chopped green onions
  • ⅔ cup green bell pepper, finely chopped
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon minced garlic
  • 2 pounds medium shrimp – peeled and deveined
  • 8 cups water
  • salt to taste
  • ground black pepper to taste
  • ⅛ teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 2bay leaves
  • file powder
  • Directions

  • Step 1

    In a medium skillet, brown the sausage over medium heat.Remove from pan, and drain on paper towels to remove some of the fat.Discard fat in pan.


  • Step 2

    In a large skillet, heat vegetable oil over high heat.Brown chicken pieces in hot oil.Turn frequently until golden brown on all sides.Transfer chicken to a dish, leaving oil in pan.Set chicken aside, but keep warm.

  • Step 3

    Make a roux by whisking flour into the hot vegetable oil.Turn heat down to low.Continue cooking flour and oil mixture, stirring constantly, until it reaches a dark brown color. This may take 30 to 45 minutes;the darker the roux, the better the final gumbo.

  • Step 4

    When the roux is a dark brown color, quickly add the sausage, onion, green onion tops, green pepper, parsley, and garlic.Cook over low heat until the vegetables are wilted, about 10 minutes, stirring constantly.

  • Step 5

    Stir in 2 cups water and spices.Add chicken parts.Add rest of the water slowly.Bring mixture to a boil, and reduce heat.Simmer for about 45 minutes, until chicken is done and tender.

  • Step 6

    Remove chicken pieces, and save for another use.Add shrimp to gumbo; cook for about 8 to 10 minutes more.Remove bay leaves.Taste, and adjust seasoning.Serve gumbo in deep bowls.Sprinkle file powder over individual servings, and stir in.

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