posted by Julie Rieve 11-24-102 4:28 PM
Shrimp and Sausage Gumbo
Courtesy Bon Appetite magazine & Macy's Cooking School
1 cup vegetable oil
1 cup all purpose flour
8 large celery stocks chopped
4 medium onions chopped
4 green bell peppers chopped
8 garlic cloves chopped
6 large fresh thyme sprigs
4 bay leaves
4 tsps salt
4 tsps dried oregano crumbled
1 tsp cayenne pepper (or to taste)
6 (8 oz) bottles clam juice
2 (28 oz) cans tomatoes in juice
2 pds andouille sauages or other fully cooked spicy smoked sausages, halved lengthwise, sliced 1/2 inch thick
2 (16 oz) bags of frozen cut okra
4 pds uncooled large shrimp peeled
12 cups of cooked long-grain white rice
chopped drained roasted red peppers from a jar
2 (6-8) quart pots
Set one of the 6-8 quart pots over high heat. Add oil heat until almost smoking; watch carefully. Add flour stir with wooden spoon constantly until flour is dark red brown about 5 minutes. Immediately add celery onions and bell peppers; cook 8 minutes stirring often. Add garlic, thyme, bay leaves, salt, oregano and cayenne. Stir to blend.
Transfer half of the vegetable mixture to another 6-8 quart pot. Add 3 bottles of clam juice, 1 can of tomatoes with juices and 1 pd sausage to each pot; bring pots to boil stirring often. Boil 15 minutes. Add 1 bag of okra to each pot. Reduce heat to medium simmer until okra is tender about 15 minutes. (To this point can be made 1 day ahead. Cool slightly. Chill uncovered until cold. Cover and keep chilled. Bring to simmer before continuing.)
Add half of the shrimp to each pot. Simmer over medium heat until shrimp are just opaque in center about 3 minutes. Season with salt & pepper. Mound rice in center of each 16 bowls.Ladle Gumbo over rive. Garnish with red/green bell peppers.
Can substitute leftover turkey for the shrimp, substituting chicken/turkey stock for clam juice. Seems like alot but if you do all the prep work before getting started goes together fast.