Shrimp & Andouille Sausage Gumbo |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 10 |
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This makes the silkiest pot of Gumbo that also delivers that perfect amount of heat. Your taste buds will scream out for more. It's even better the next day! Ingredients:
1/3 cup canola oil |
1/2 cup all-purpose flour |
4 celery ribs, coarsely chopped |
2 medium onions, coarsely chopped |
2 green bell peppers, chopped |
2 bay leaves |
2 teaspoons dried oregano, crumbled |
1/2 teaspoon cayenne pepper |
2 tablespoons file powder |
2 quarts stock (homemade vegetable or shrimp) |
1 (28 ounce) can diced tomatoes |
1 1/2 lbs andouille sausages (can use smoked andouille) |
2 lbs medium shrimp, uncooked, peeled & deveined |
Directions:
1. Make roux by heating oil in a large dutch oven over high heat until almost smoking. Add flour & stir until dark red-brown, about 8 minutes. Immediately add celery, onions, & bell peppers. Cook 5 minutes, stirring & scraping the bottom of the pan often. Mix in bay leaves, salt, oregano, & cayenne. Add & stir together stock, canned tomatoes, sausage,& filet seasoning . Boil 15 minutes. (To add okra: reduce heat & simmer until okra is tender, about 15 minutes). Add shrimp to gumbo & simmer until just cooked through, about 3 minutes.
2. Serve in bowl & add 1 mound of freshly cooked long-grain rice on top.
3. Optional:.
4. 1/2 lb. okra, cut into 1/4-inch thick slices.
5. Note:.
6. Salt & pepper is not added during cooking as the natural salt in the ingredients is more than enough to season it. (Please taste prior to seasoning before eating.).
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