Ingredients

How to make it

  • SAUSAGE AND SHRIMP GUMBO WITH MADEIRA, SPINACH AND BLACK BEANS
  • 8 Italian sausages, 4 hot, 4 mild, cut into 1” pieces
  • 2 onions, chopped
  • Olive oil
  • 4 T. yellow corn meal
  • 4 T. flour
  • 1 10 oz can tomato sauce
  • 1 qt. chicken stock
  • 1 qt beef stock
  • 12 oz. Madeira wine
  • 1 t. Cajun seasoning
  • 2 t. Gumbo file
  • 2 t. sweet Hungarian paprika
  • Louisiana hot sauce to taste
  • 1 10 oz can black beans, drained
  • 1 lb shrimp, shell on, rinsed and drained
  • 5 oz spinach leaves, washed and completely drained
  • Additional flour, in water, to thicken
  • In a large pan, brown sausage pieces in a little olive oil. Remove with a slotted spoon and put into a medium sized pot. Empty remaining grease.
  • Add a generous amount of olive oil to pan and sauté onions until soft. Making sure heat is on medium and that there is still oil in the pan, add corn meal and flour and mix. Cook about 3 minutes stirring constantly to make a roux of flour, meal, onion and oil. It should be a nice golden color, not burnt. Add a cup of stock to the pan to deglaze and add it all to the pot. Add remaining stock, tomato sauce, spices, black beans and 10 oz Madera to pot. Bring to a boil, turn to low and cover. Cook 2 hours. You can also use a slow cooker, 4 hours on high.
  • Adjust thickness of the gumbo with additional flour and water. Add shrimp, spinach leaves and remaining Madeira. Cook about 5 minutes until shrimp is pink. Adjust seasoning with additional Cajun seasoning, hot sauce and file to taste.
  • Serve with additional Gumbo file at the table

People Who Like This Dish 1
Reviews & Comments 3

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  • merlin 9 years ago
    Yeah. It was my idea. And it is a different taste. A little more cereal-like. It doesn't brown like an all flour roux. But it has a very nice flavor, and goes well with Madeira.
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    " It was excellent "
    floridiangourmet ate it and said...
    Nice recipe and it's right up my alley. What does the corn meal do in the roux? Is that your own idea? Sounds like a great idea and I imagine the flavor is quite different from a traditional roux.
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    " It was excellent "
    juels ate it and said...
    This is some good cooking, man! Love this recipe, so sophisticated and flavorful!
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