Shrimp and Sausage Gumbo

Ingredients

• 1 pound andouille smoked cut into 1/4-inch slices
• 2  bay leaves 
• 3 rib celery stalks sliced
• 64 ounce chicken broth 
• 11 servings rice hot cooked
• 2 teaspoons creole seasoning 
• 0.5 teaspoon thyme dried
• 1 cup flour all-purpose
• 3  garlic clove minced
• 1  bell pepper green chopped
• 0.5 cup spring onion chopped
• 2 teaspoons hot sauce 
• 1 medium onion chopped
• 2 pounds shrimp fresh unpeeled
• 11 servings vegetable oil 
• 1 tablespoon worcestershire sauce 

Equipment

• bowl
• whisk
• sieve
• dutch oven

Directions

1. Peel shrimp, reserving shells, and devein, if desired. Set meat aside.
2. Combine shrimp shells and chicken broth in a large Dutch oven; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes.
3. Pour mixture through a wire-mesh strainer into a bowl, discarding shells. Set broth aside, and keep warm.
4. Cook sausage in a Dutch oven over medium heat until browned.
5. Remove sausage; set aside. Measure drippings, adding enough oil to measure 1/2 cup. Cook oil mixture and flour in Dutch oven over medium-low heat about 35 to 40 minutes, whisking constantly, until roux is chocolate colored.
6. Stir in onion and next 3 ingredients; cook 7 minutes or until vegetables are tender, stirring often. Gradually stir in warm broth; bring mixture to a boil. Stir in bay leaves and next 4 ingredients; reduce heat, and simmer, uncovered, 50 minutes, stirring occasionally.
7. Stir in shrimp, sausage, and green onions; cook 5 to 7 minutes or until shrimp turn pink. Discard bay leaves.
8. Serve over hot rice.