Shrimp & Smoked Sausage Gumbo

You don't have to be from the South to appreciate this Southern classic. Gumbo is one of those dishes that really makes me think of home, and family. There are so many different kinds of Gumbo as well. A Gumbo can be any combination of things. There is really no wrong way to make it either, all though my Southern neighbors may disagree.

To roux, or not to roux, that is the question?

In certain parts of the South, you answer that question wrong, and you might just find yourself involved in a debate that you were not prepared, nor did you understand people could be so passionate about. Should you add dried shrimp or fresh? For some people to not add Okra in the Gumbo is a sin. For others they swear that Okra would ruin it.

As you can see, there are many different ways to make Gumbo, and twice as many opinions about whats the best way to go about it. Once you learn the basics though, you can turn it into your own special dish, and make it however you want. Try making this Shrimp & Sausage Gumbo your own, and see what you can add to it!!

Ingredients

1. Smoked sausage, cut into chunks

2. Medium size Shrimp (deveined and washed)

3. One whole onion

4. One cup chopped Parsley

5. Half cup of flour

6.Tablespoon of butter

7. One can Diced tomatoes

8. Two chopped Garlic Cloves

9. Salt & Pepper to taste

10. One Tablespoon of Onion Powder

11. One Tablespoon of Garlic Powder

12. Olive oil

13. One quart of chicken stock or water

Chop all vegetables and place to the side. Heat pot on medium, and coat bottom of pan with olive oil. Careful not to burn the oil. Add in sausage and onions and garlic, and cook together. In a separate skillet add flour to skillet turn on medium heat and let it brown. Once the flour is brown add butter and blend. Add stock and let simmer for a while. Add the Roux to your spot and also add the additional vegetables together and now season to taste. Finally add your Shrimp and cover. Simmer for about and hour and serve with either Rice or Corn bread.