Sunday, November 9, 2014

Seamaiden Shrimp Gumbo

This shrimp gumbo recipe has quickly become one of the Seamaster's all-time favorites!

1/4 cup vegetable oil
1/4 cup all-purpose flour
1 large onion, sliced
1 red pepper, chopped
4 cloves garlic, minced
2 cans (14.5 oz.) stewed tomatoes
10 cups water
12 oz. frozen snap peas
13 oz. Turkey Hardwood Sausage, sliced
2 large chicken bouillon cubes
1 1/4 cup brown rice
1/4 tsp. cayenne
1 lb. large shrimp, peeled, deveined and sliced in half

Heat oil in a large pot over medium heat. Add onion, red pepper and garlic. Coat with flour and cook until onion and pepper are softened.

Add tomatoes, water, snap peas, sausage, rice, cayenne and bouillon. Cover and bring to boil over high heat. Reduce heat to medium and simmer with cover ajar until rice is cooked (approximately 35-45 minutes). Stir occasionally.

Add shrimp and cook through.

Makes 10-12 servings.

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