Recipes

ONE-DISH SUPPERS WEEK: SHRIMP AND SAUSAGE GUMBO

It's a scientific fact: The fewer the dishes dirtied in the supper preparation, the better the supper tastes. This week, we'll share some one-dish dinner recipes. Today's recipe -- a salute to Fat Tuesday -- comes from Good Housekeeping's website

INGREDIENTS

1 lbs hot Italian sausage links, pricked several times with fork

3 tablespoon vegetable oil

1/4 cups all-purpose flour

1 medium green pepper, chopped

1 medium onion, chopped

2 cloves garlic , finely chopped

2 medium stalks celery, chopped

1 cans (14 to 14 1/2 oz.) chicken broth

1 cans (14 1/2 oz.) stewed tomatoes

1 cups water

1 package(s) (10 oz.) frozen sliced okra, thawed

1 bay leaf

1/4 teaspoon dried oregano

1/4 teaspoon dried thyme

Salt

1 1/2 cups regular long-grain white rice

1 1/2 lbs shelled and deveined shrimp, with tail part of shell left on if you like

DIRECTIONS

Heat 6-quart Dutch oven on medium-high until hot. Add sausage links and cook 8 minutes or until well browned, turning frequently. Transfer sausages to plate to cool slightly, about 10 minutes. When cool, cut sausages into 1/2-inch-thick diagonal slices.

While sausages cool, discard all but 1 tablespoon drippings from Dutch oven. Add oil to Dutch oven and heat on medium. (If your sausages are very lean and you do not get 1 tablespoon drippings, add enough additional oil to drippings to equal 1/4 cup fat total.) Gradually stir flour into drippings until blended, and cook 4 to 5 minutes or until flour mixture (roux) is deep brown, stirring constantly. Add green pepper, onion, celery, and garlic, and cook 5 to 6 minutes or until all vegetables are tender, stirring occasionally.

Return sausages to Dutch oven; stir in broth, tomatoes, water, okra, bay leaf, oregano, thyme, and 1/4 teaspoon salt; heat to boiling on high. Reduce heat to low; cover and simmer 30 minutes to blend flavors.

Meanwhile, prepare rice as label directs. In medium bowl, toss shrimp with 1/4 teaspoon salt.

Add shrimp to Dutch oven; cook 2 to 3 minutes or until opaque throughout.

To serve, discard bay leaf. Serve gumbo in large bowls. Top each serving with a scoop of rice. Makes about 10 cups.



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