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.