Andouille Sausage Gumbo
 
 
1/2 cup  flour
2 Tbsp  olive oil
2 cup  chopped onion
1 cup  chopped green bell pepper
2   ribs celery, finely chopped
3 clove  minced garlic
16 oz.  andouille sausage, sliced
2-14-1/2 oz.  cans chicken broth
3 - 4   dashes habanero pepper sauce
3 tsp  cajun blend spice mix
1 tsp  dried thyme
2 large  bay leaves
1/2 tsp  black pepper
1 tsp  salt, or to taste
1 cup  frozen sliced okra
1 cup  fresh corn cut from the cob or frozen corn
14-1/2 oz.  can peeled, diced tomatoes, drained
1 Tbsp  file powder
  cooked rice
 
place flour in 3 quart heavy saucepan and cook over medium heat, shaking 
and stirring continuously till flour is the color of peanut butter (about 
10 minutes). the flour can be cooked longer if desired to intensify the 
flavor. be sure to stir continuously so the flour doesn't burn. flour roux 
can be made ahead of time and stored in refrigerator. heat oil over 
medium-high heat. add onion, bell pepper, celery and garlic. cook till 
tender. sprinkle flour roux over top and stir till blended. stir in 
chicken broth all at once, and bring to boil, stirring till thickened. add 
sausage and spices. lower heat, cover and simmer for 15 minutes. add okra, 
tomatoes and corn. stir and simmer additional 15 minutes. stir in file 
powder before serving. serve on top of scoops of rice. 
 
 
-- 
(ID: 3769) Mirror: rec.food.recipes: Mon, Jan 31, 2005


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