Serve a bowl of hot and delicious Creole Sausage and Shrimp Gumbo topped with pie crust crowns and masks to celebrate Mardi Gras. It's a fun way to serve this hearty soup.
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.
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.
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).
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.
Meanwhile, you can bake your pastry crowns & masks.
Preheat oven to 425 degrees.
Stir the shrimp into the pot of gumbo and simmer just until it is cooked through 4-5 minutes.
Creole Sausage and Shrimp Gumbo https://hungryhappenings.com/mardi-gras-gumbo-topped-with-crowns-and/