Shrimp and Crab Gumbo with Stuffed Shrimp Muffins

Thank you Judi Hymel for sharing this great recipe with TSFMag!

Step-1 Ingredients
2 pounds unpeeled, fresh large shrimp
1/2 cup butter
1 cup chopped onion
1 cup chopped celery
1 bay leaf
8 cups chicken broth

Step-2 Ingredients
1 pound andouille sausage thinly sliced
1/2 cup vegetable oil
1/4 cup butter
1 cup flour
2 cups chopped onion
1 cup chopped green pepper
1 cup chopped celery
2 T. minced garlic
1 bottle amber beer
1 T. Ragin' Cajun Fixin's Famous Cajun Seasoning
1-1/2 t. salt
1 t. dried thyme
1/2 t. cayenne
2 t. Worcestershire sauce
2 bay leaves
1 pound lump crab meat

Step-1
Peel and devein shrimp, save shells, set peeled shrimp aside. Melt 1/2 cup butter in large sauce pan, add shrimp shells and cook until shells turn pink. Add 8 cups chicken broth, onion, celery and bay leaf. Bring to boil, reduce heat and simmer 45 minutes.

Step-2
In large Dutch oven, brown thinly sliced andouille sausage. Remove from pan and drain on paper towels, wipe sausage oil from Dutch oven. Add oil and butter, heat until melted, add flour and stir until roux becomes dark brown. Add onion, bell pepper, celery (The Cajun Trinity) and stir until onion is tender. Add garlic and cook 30 seconds, add beer and stir to combine. Strain shrimp stock thru fine sieve into Dutch oven. Add reserved sausage and Cajun seasoning, salt, thyme, cayenne, Worcestershire, and bay leaves. Reduce heat and simmer 1 1/2 hours.

Remove from heat and stir in shrimp. Let stand until shrimp are pink and firm, about 3 minutes. Add crab meat, and stir gently to combine. Serve over rice and garnish with green onion and stuffed shrimp muffins (see below.)

Stuffed Shrimp Muffins

Preparation: