Our recipes page is a great place for everyone to share recipes using items purchased from the Statesboro Market2Go. The above items and photos were made by Justin at Anthony’s Roots and Jimmy at Scratch Made Catering using items available at the market.

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Shrimp and Sausage Gumbo

Local meat & veggies + wild-caught shrimp = a delicious pot of gumbo! Please consider leaving a picture or comment if you decide to try this recipe!

Source: southernliving.com (modified slightly) (Entered by Ariana Giddens)
Serves: 12 cups

1 pound Smoked spicy sausage (cut into 1/2 inch-thick slices)      View Available Products
1/2 cup Salted butter      View Available Products
1/2 cup Flour      View Available Products
3 cups Onions (chopped)      View Available Products
1 1/2 cups Bell pepper (chopped)      View Available Products
1 cup Celery stalks (chopped)
3 cloves Garlic (minced)
2 32 ounce cartons Chicken broth
1 pound Okra (trimmed & cut into 1/2 inch pieces)      View Available Products
14.5 ounces Diced tomatoes (original recipe calls for canned)      View Available Products
3 Bay leaves
2 teaspoons Salt
2 teaspoons Worcestershire sauce
2 teaspoons Hot sauce      View Available Products
1 1/2 teaspoons Dried thyme      View Available Products
1 teaspoon Pepper
2 pounds Shrimp (raw, peeled and deveined)      View Available Products
1/4 cup Chopped fresh parsley      View Available Products
Cooked rice (hot)
Sliced green onions/scallions (for topping)      View Available Products
Filé powder (for topping)

Step by Step Instructions
  1. Cook the sausage in a Dutch oven for about 15 minutes, stirring frequently. Once the sausage has browned on both sides, remove it from the Dutch oven and set on a paper towel to drain. Let the sausage drippings stay in the pan.
  2. Add the butter to the Dutch oven and stir until it has melted. Whisk the flour in gradually, then cook & continue whisking for 20 to 30 minutes.
  3. Add the onions, bell pepper, celery, and garlic, then cook for 15 to 18 minutes, stirring frequently. Gradually stir in the broth, then stir in the cooked sausage, the okra, tomatoes, bay leaves, salt, Worcestershire sauce, hot sauce, thyme, and pepper.
  4. Increase heat to medium-high. Bring the mixture to a boil, then reduce the heat to low, partially cover the Dutch oven with a lid, and simmer for 3 hours (stirring occasionally). Remove the bay leaves. Add the shrimp and let them cook for 5 minutes. Stir in the parsley and remove from the heat.
  5. Serve over rice and topped sliced green onions/scallions and/or Filé powder if desired.


Comments added by fellow market members.