Shrimp and Oyster Gumbo
 
Makes About 8 Servings
Ingredients
  • ½ cup all-purpose flour
  • ½ cup vegetable oil
  • 1 pound smoked sausage*, cut into ¼-inch slices
  • 1½ cups sliced celery
  • 1½ cups chopped onion
  • 1 cup chopped red bell pepper
  • 3 cloves garlic, minced
  • 1½ tablespoons fresh thyme leaves
  • ½ teaspoon crushed red pepper
  • 1 tablespoon plus 2 teaspoons filé powder, divided
  • 6 cups seafood stock
  • 2 tablespoons Worcestershire sauce
  • 1 bay leaf
  • 1 pound peeled and deveined large fresh shrimp, tails on
  • 12 shucked fresh oysters
  • ½ teaspoon kosher salt
  • ½ cup sliced green onion
  • Cooked long-grain rice, to serve
  • Garnish: sliced green onion
Instructions
  1. In a large cast-iron Dutch oven, combine flour and oil, stirring until smooth. Cook over medium heat until flour mixture turns dark brown in color, stirring constantly, about 10 minutes.
  2. Add sausage, celery, onion, bell pepper, garlic, thyme, crushed red pepper, and 1 tablespoon filé powder. Cook until onions are tender, stirring constantly, about 5 minutes. Add stock, Worcestershire, and bay leaf; bring to a boil over high heat. Reduce heat to low and simmer for 1 hour.
  3. Stir in remaining 2 teaspoons filé powder and shrimp; simmer for 2 minutes. Add oysters and salt; simmer until oysters are cooked, about 1 minute. Remove bay leaf. Stir in green onions. Serve over rice and garnish with green onion, if desired.
Notes
*We used Conecuh smoked sausage.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/shrimp-oyster-gumbo/