Ingredients

The following ingredients have 7 Servings
  • 1 1/2 pounds small shrimp ((51 to 60 count, shelled and deveined, shells reserved))
  • 1 cup clam juice ((one 8-ounce bottle))
  • 3 1/2 cups ice water
  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 1 large shallot, (finely chopped)
  • 1 large red bell pepper, (finely chopped)
  • 1 rib celery, (finely chopped)
  • 6 medium cloves garlic, (minced)
  • 1 teaspoon dried thyme
  • 1 teaspoon table salt
  • 1/4 teaspoon cayenne pepper ((more or less to your liking))
  • 2 bay leaves
  • 14 ounces beef smoked sausage, (diced in 1/4" pieces)
  • 2 tablespoons minced fresh parsley leaves
  • 1 pinch ground black pepper
  • 1 box Pillsbury Refrigerated Pie Crust, (thawed according to package instructions)

Instruction

  • Fill a large pot with 4 1/2 cups water.
  • Add the shrimp shells and bring to a boil in over medium-high heat. Reduce the heat to medium-low and simmer for 20 minutes.
  • Then, strain the stock and discard the shrimp shells. Then stir the clam juice and 3 1/2 cups of ice water into the hot shrimp stock.
  • Set aside. It is important to complete this step before you make the roux.
  • Chop the vegetables while the stock is simmering. You will want them prepared before you begin the roux.
  • Heat vegetable oil in a large heavy-bottomed pan set over medium-high heat for about 1 1/2-2 minutes until it reaches 200 degrees F.
  • Reduce heat to medium.
  • Slowly stir in the flour using a wooden spoon.
  • Continue to stir constantly, working out any lumps, until the mixture has a toasty aroma and turns deep reddish-brown.  This can take 10-20 minutes depending on your stove (gas vs. electric).
  • Add the shallot, bell pepper, celery, garlic, thyme, salt, and cayenne pepper. Cook, stirring frequently, until vegetables soften, 8 to 10 minutes.
  • Pour in the shrimp/clam stock (that has now cooled slightly) in a steady stream, all the while stirring vigorously. Adding the stock slowly will keep the roux from clumping up.
  • Increase the heat to high and bring it to a boil.
  • Then reduce the heat to medium-low and add the bay leaves.
  • Simmer uncovered for 30 minutes, skimming off the foam as it rises to the surface.
  • Add the sausage and continue to simmer for 30 minutes.
  • Meanwhile, you can bake your pastry crowns & masks.
  • Preheat oven to 425 degrees.
  • Unroll the dough.
  • Cut out Mardi Gras shapes using cookie cutters, stencils, or banner cut-outs.
  • Bake on a parchment-lined baking sheet for 4-8 minutes until golden brown.  The time will vary depending on the size of your cut-outs.
  • Stir the shrimp into the pot of gumbo and simmer just until it is cooked through 4-5 minutes.
  • Off heat, stir in the parsley, and season with salt, pepper and more cayenne to taste.
  • Pour into bowls and top with pastry cutouts.
  • Serve hot.