Shrimp and Sausage Gumbo
1 cup vegetable oil
1 cup all-purpose flour
2 cups chopped onion
1 cup chopped green bell pepper
1 cup chopped celery
5 cloves garlic, minced
8 cups seafood stock
2 bay leaves
4 teaspoons kosher salt
1/2 teaspoon cayenne pepper
2 pounds medium fresh shrimp, peeled and deveined
3 cleaned and dressed blue crabs
1 pound andouille or smoked sausage, sliced
1/4 cup chopped fresh parsley
1/4 chopped green onion
Place sausage in a large skillet over medium high and cook until browned, stirring occasionally, approximately 5 minutes.
Place oil in pan and heat for 5 minutes over medium heat.
Add crabs to oil. Cook 2 minutes per side and remove.
Whisk in flour, and stir together to form a roux. Cook over medium low heat, stirring often. If you prefer a lighter roux cook approximately 15 minutes. If you like your roux darker continue cooking an additional 5-8 minutes. Be careful not to burn. If it starts smoking too much, reduce the heat to low.
Add the garlic, onion, bell pepper and celery and cook for 5 minutes stirring often. Add bay leaves, salt, Worcestershire, and cayenne and cook for about two more minutes. Add the stock and bring mixture to a boil. Add the sausage and crab and reduce heat to medium. Simmer for about 1 hour stirring occasionally.
Add shrimp and cook for about 5 minutes or until they become opaque. Add parsley.
Salt to taste and serve with rice, and green onion.