Shrimp and Sausage Gumbo

• 2 lbs unpeeled shrimp
• 2 32-oz containers chicken broth
• 1 lb andouille sausage, cut into slices
• Oil
• 1 cup flour
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 3 celery ribs, sliced
• 3 Tbsp minced garlic
• 2 bay leaves
• 2 tsps creole seasoning
• 1/2 tsp thyme
• 1 Tbsp Worcestershire sauce
• 2-3 tsp hot sauce
• 1/2 c chopped green onions
• Cooked rice

1. Peel shrimp.  Combine shrimp shells and chicken broth in large dutch oven and bring to a boil.  Simmer 20 minutes and strain; set aside.

2. Cook sausage in dutch oven until browned; remove sausage and set aside.  Add oil to drippings to total to 1/2 cup, then add flour.

3. Cook oil and flour mixture over medium-low heat for 34-40 minutes, whisking constantly to make a deep chocolate roux. 

4. Stir in onions, bell pepper, celery and garlic and cook until vegetables are tender.  Add in broth and stir in bay leaves, creole seasoning, thyme, Worcestershire sauce, and hot sauce.  Simmer for 50 minutes.

5. Stir in shrimp, sausage, and green onions and cook until shrimp is pink (5-7 min max).  Serve over rice.