Shrimp And Andouille Gumbo Recipe

Shrimp And Andouille Gumbo Recipe

Yield: 4 servings
Recipe by luhu.jp

Ingredients:
3/4: Vegetable oil,
3/4 cup: Flour,
2 cup: Chopped onions,
1 1/2 cup: Chopped green bell peppers,
1 cup: Chopped celery,
4 cup: Sliced okra, (about 1 1/2
Pound),
1 tbsp: Minced garlic,
2: Bay leaves,
1/2 tsp: White pepper,
1/2 tsp: Cayenne,
1/2 tsp: Black pepper,
1/2 tsp: Dried thyme,
1/4 tsp: Dried oregano,
5 1/2 cup: Shrimp, crab fish stock
1 cup: Peeled, chopped tomatoes
1 lbs: Andouille sausage, cut in
1/2: -inch chunks,
2 lbs: Medium shrimp, peeled and
Deveined,
3 tbsp: 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


Source from luhu.jp