Shrimp and andouille gumbo
4 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
¾ | 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 |
Pound) | ||
1 | tablespoon | Minced garlic |
2 | 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 |
Deveined | ||
3 | tablespoons | File 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