Subj : 10/12 Nat'l Gumbo Day - 5
To   : All
From : Dave Drum
Date : Fri Oct 11 2024 05:54 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Nawlins Shrimp Gumbo w/Andouille Sausage
Categories: Seafood, Pork, Vegetables, Herbs, Chilies
     Yield: 7 servings

   1/2 c  (120 ml) peanut oil
   1/2 c  + 2 tb (90 g) A-P flour
     1    Green bell pepper; chopped
     1 md Onion; chopped
     3    Celery ribs; chopped
     4 cl Garlic; minced
     1 tb Cajun seasoning
     1 qt (950 ml) shellfish or
          - chicken stock
          +=PLUS=+
     1 c  (236 ml) water
     2 ts Worcestershire sauce
    12 oz (340 g) smoked andouille
          - sausage; in 1/4" rounds
     2 lb (907 g) shrimp; peeled,
          - deveined
          Salt and pepper
     5    Green onions; white & green,
          - chopped
     1 tb File powder
          Hot sauce

 MAKE THE ROUX: Heat the peanut oil in a large,
 thick-bottomed pot, such as a Dutch oven, on medium high
 heat, for a minute or two. Whisk in the flour and lower
 the heat to medium. Stir almost constantly, making sure
 to scrape the bottom of the pan as you stir.

 Let the roux cook until it is the color of peanut
 butter, then lower the heat to medium low. Keep cooking
 and stirring (careful, you want the flour to cook, not
 burn!) until the roux is the color of an old penny,
 about 20-30 minutes total time.

 Note that as the roux cooks, first it will clump up and
 thicken, but as the flour continues to brown past the
 peanut butter color stage, it will loosen up a bit.

 STIR IN THE VEGETABLES: Mix in the "holy trinity" of
 green pepper, onion and celery and increase the heat to
 medium-high. Cook, stirring often, for 5 minutes.

 Add the garlic and cook another 2 minutes. Stir in the
 Cajun seasoning.

 SLOWLY ADD STOCK, THEN SIMMER: In a separate pot, heat
 the stock and water until steamy. Slowly add the steamy
 stock and water to the bell pepper onion roux mixture,
 stirring constantly while you do so.

 Bring the gumbo to a simmer and add the Worcestershire
 sauce and salt to taste. Simmer gently for 30 minutes.

 If you find that the roux has broken a bit and oil is
 pooling on the surface of the gumbo, whisk in about
 another 1/2 to 1 cup of water. This will often "fix" it.

 STIR IN THE ANDOUILLE SAUSAGE: Cook for 5 minutes
 (andouille sausage is already cooked, so you just need
 to heat it).

 ADD THE SHRIMP AND SIMMER: Add the shrimp, and a
 tablespoon of file powder (if using), return to a
 simmer, and cook another 5 minutes, until the shrimp has
 just cooked through. Add salt and black pepper to taste.

 SERVE: Serve with white rice, garnished with green
 onions. To eat, sprinkle with filé powder and hot sauce.

 By Elise Bauer

 Makes: 6 to 8 servings

 RECIPE FROM: https://www.simplyrecipes.com

 Uncle Dirty Dave's Archives

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