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Gumbo Shrimp and Andouille
posted by Sue Freeman 05-17-98 9:39 AM
SHRIMP AND ANDOUILLE GUMBO
3/4 vegetable oil
3/4 cup flour
2 cups chopped onions
1 1/2 cups chopped green bell peppers
1 cup chopped celery
4 cups sliced okra (about 1 1/2 pound)
1 tablespoon minced garlic
2 bay leaves
1/2 teaspoon white pepper
1/2 teaspoon cayenne
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
5 1/2 cups shrimp, crab fish stock
1 cup peeled, chopped tomatoes
1 pound Andouille sausage, cut in 1/2-inch chunks
(alternative is a SMOKED Kielbasa)
2 pounds medium shrimp, peeled and deveined
3 tablespoons file powder (available in 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.
