Shrimp And Andouille Gumbo

  1. In 4-quart heavy stock pot over moderately high heat, heat oil. Reduce heat to moderately low and whisk in flour. Cook, stirring frequently with wooden spoon or heatproof silicone spatula, until mixture becomes dark brown and has intensely nutty aroma, 10 to 15 minutes.
  2. Stir in onion, pepper, and celery and cook, stirring frequently, until vegetables soften, about 2 minutes. Gradually whisk in stock. Raise heat to moderate and bring to simmer, then reduce heat to moderately low and simmer, uncovered, stirring frequently, until mixture has thickened, 15 to 20 minutes.
  3. Add bay leaves, shrimp, sausage, and okra and simmer, uncovered, until okra is tender, about 15 minutes. Discard bay leaves and stir in salt, cayenne, and black pepper.
  4. Divide rice among 4 large bowls. Ladle gumbo over, and serve with hot sauce and file powder for sprinkling on top.

vegetable oil, allpurpose, onion, green bell pepper, stalks celery, chicken, bay leaves, shrimp, sausage, fresh okra, salt, cayenne pepper, freshly ground black pepper, white rice, pepper sauce, filue powder

Taken from www.epicurious.com/recipes/food/views/shrimp-and-andouille-gumbo-351450 (may not work)

Another recipe

Switch theme