Shrimp & Sausage Gumbo

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

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.

Add onions, celery and bell pepper to roux and cook for 5 minutes. Add garlic and cook for 1 minute.

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.

Add sausage and shrimp to gumbo and cook for 5 minutes. Season to taste with salt and pepper. Serve over cooked white rice.

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Shrimp & Sausage Gumbo