Shrimp and Andouille Sausage Gumbo
 
yields 6 to 8 servings 
 
1/2 cup  vegetable oil
1/2 cup  all-purpose flour
4 stalk  celery, strings removed, chopped coarse
2 medium  vidalia or other type sweet onions, peeled, chopped coarse
2   green bell peppers; seeded, cored and chopped
2   bay leaves
2 tsp  table salt
2 tsp  dried oregano, crumble
1/4 tsp  cayenne (optional)
40 oz.  clam juice
28 oz.  canned plum tomatoes, drained and chopped
1 lb.  smoked andouille sausage, halved lengthwise and cut into 1/4" slices
1/2 lb.  okra, trimmed and cut crosswise into 1/4" slices
2 lb.  uncooked medium shrimp, peeled and de-veined
  cooked long grain rice
  sprinkling of gumbo file powder.
2   tomatoes, seeded and diced
 
 
cook rice and set aside. heat oil in a large dutch oven over medium- high 
heat until it is almost smoking. add the flour and cook, stirring 
constantly, until dark brown (about 8 minutes). add the celery, onions and 
bell peppers. cook 5 minutes, stirring and scraping the bottom of the pan. 
mix in the bay leaves, salt, oregano and cayenne (optional). immediately 
add clam juice, canned plum tomatoes and sausage. boil 15 minutes. add 
okra and reduce heat. cook slowly at low until okra is tender (about 15 
minutes). add water if needed. 
 
heat the rice and prepare for serving. add shrimp. simmer until just 
cooked through (about 5 minutes). mound rice in hot soup/serving bowls. 
ladle the gumbo over the rice. serve sprinkled with diced tomato and a bit 
of gumbo file powder if desired. do not boil with file powder in it. 
 
enjoy 
 
recipe adapted from: 
 
http://www.experienceneworleans.com/recipe13.html 
 
 
-- 
(ID: 11828) Mirror: rec.food.recipes: Tue, Jul 15, 2003


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