Shrimp and andouille gumbo

Yield: 4 servings

Measure Ingredient
¾ \N Vegetable oil
¾ cup Flour
2 cups Chopped onions
1½ cup Chopped green bell peppers
1 cup Chopped celery
4 cups Sliced okra (about 1 1/2
\N \N Pound)
1 tablespoon Minced garlic
2 \N Bay leaves
½ teaspoon White pepper
½ teaspoon Cayenne
½ teaspoon Black pepper
½ teaspoon Dried thyme
¼ teaspoon Dried oregano
5½ cup Shrimp, crab fish stock
1 cup Peeled, chopped tomatoes
1 pounds Andouille sausage, cut in inch chunks
2 pounds Medium shrimp, peeled and
\N \N Deveined
3 tablespoons File powder (available in
\N \N Specialty food stores)

In a deep, heavy skillet, heat oil over high heat until just smoking.

Gradually add flour, whisking constantly until incorporated. Continue to cook, whisking, until roux darkens to a rich, deep, nutty color.

Immediately add onions, green peppers, and celery and cook, stirring, 3 minutes. Add 3 cups of the okra, garlic, herbs and spices.

Meanwhile, in a large Dutch oven or heavy soup pot, bring stock to a vigorous boil. Spoon roux a little at a time into boiling stock, stirring well after each addition until dissolved and liquid has thickened. Reduce heat to a simmer and add tomatoes and Andouille.

Simmer 15 minutes, stirring frequently. Add remaining 1 cup okra and continue to simmer 10 minutes more.

Add shrimp and continue to simmer 3 minutes, or until just cooked through. Before serving, stir in file powder to thicken.

Yield: 6 to 8 servings


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