Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Yields: 8
16 oz Portside Large shrimp thawed, fully cooked
14 oz Farmington Smoked Sausage fully cooked, sliced into ½ inch rounds
¾ cup Medeiros Vegetable Oil
1 cup Ginger Evans All-Purpose Flour
1 lg. Onion, 1/2-inch dice (1 1/2 cups)
12 Celery Stalks, 1/4-inch dice (3/4 cup)
1 med. Bell Pepper, 1/4-inch dice (3/4 cup)
2 tbsp Minced Garlic
6 cups Marcum Chicken Stock
12 oz Boardwalk Tubz Root Beer
1 tbsp Kurtz Worcestershire Sauce
2 Marcum Bay Leaves
1 tsp Marcum Italian Seasoning
1 tsp Marcum Paprika
1 tsp Marcum Onion Powder
¾ tsp Marcum Oregano Crushed
½ tsp Marcum Ground Black Pepper
½ tsp Marcum Cayenne Red Pepper
1.75 tsp Marcum Salt
1 tbsp Marcum Parsley Flakes
Dish’d White Rice, as needed
1
Place an 8-quart stock pot over medium heat. Add oil and allow to heat for 3 minutes. Add flour to oil and stir to form a smooth paste. Lower heat to medium-low and cook for 15-20 minutes or until roux is dark brown.
2
Add onions, celery and bell pepper to roux and cook for 5 minutes. Add garlic and cook for 1 minute.
3
Add remaining ingredients except the sausage and shrimp and bring gumbo to a boil. Reduce heat and simmer uncovered for 1 hour. Use a spoon to occasionally skim and discard foam and excess oil from surface.
4
Add sausage and shrimp to gumbo and cook for 5 minutes. Season to taste with salt and pepper. Serve over cooked white rice.
Ingredients
16 oz Portside Large shrimp thawed, fully cooked
14 oz Farmington Smoked Sausage fully cooked, sliced into ½ inch rounds
¾ cup Medeiros Vegetable Oil
1 cup Ginger Evans All-Purpose Flour
1 lg. Onion, 1/2-inch dice (1 1/2 cups)
12 Celery Stalks, 1/4-inch dice (3/4 cup)
1 med. Bell Pepper, 1/4-inch dice (3/4 cup)
2 tbsp Minced Garlic
6 cups Marcum Chicken Stock
12 oz Boardwalk Tubz Root Beer
1 tbsp Kurtz Worcestershire Sauce
2 Marcum Bay Leaves
1 tsp Marcum Italian Seasoning
1 tsp Marcum Paprika
1 tsp Marcum Onion Powder
¾ tsp Marcum Oregano Crushed
½ tsp Marcum Ground Black Pepper
½ tsp Marcum Cayenne Red Pepper
1.75 tsp Marcum Salt
1 tbsp Marcum Parsley Flakes
Dish’d White Rice, as needed