Shrimp and andouille gumbo

4 servings

Ingredients

QuantityIngredient
¾Vegetable oil
¾cupFlour
2cupsChopped onions
cupChopped green bell peppers
1cupChopped celery
4cupsSliced okra (about 1 1/2
Pound)
1tablespoonMinced garlic
2Bay leaves
½teaspoonWhite pepper
½teaspoonCayenne
½teaspoonBlack pepper
½teaspoonDried thyme
¼teaspoonDried oregano
cupShrimp, crab fish stock
1cupPeeled, chopped tomatoes
1poundsAndouille sausage, cut in inch chunks
2poundsMedium shrimp, peeled and
Deveined
3tablespoonsFile powder (available in
Specialty food stores)

Directions

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

TASTE SHOW #TS4600