Shrimp And Andouille Gumbo
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Shrimp And Andouille Gumbo
  Shrimp    Gumbo  
Last updated 6/12/2012 12:59:37 AM. Recipe ID 22627. Report a problem with this recipe.
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      Title: Shrimp and andouille gumbo
      Yield: 4 Servings
    3/4    Vegetable oil
    3/4 c  Flour
      2 c  Chopped onions
  1 1/2 c  Chopped green bell peppers
      1 c  Chopped celery
      4 c  Sliced okra (about 1 1/2
      1 tb Minced garlic
      2    Bay leaves
    1/2 ts White pepper
    1/2 ts Cayenne
    1/2 ts Black pepper
    1/2 ts Dried thyme
    1/4 ts Dried oregano
  5 1/2 c  Shrimp, crab fish stock
      1 c  Peeled, chopped tomatoes
      1 lb Andouille sausage, cut in
    1/2    -inch chunks
      2 lb Medium shrimp, peeled and
      3 tb 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.
  Yield: 6 to 8 servings

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Recipe ID 22627 (Apr 03, 2005)

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