gumbo-shrimp and andouille
 
recipe by : 
serving size : 8 preparation time :0:00 
categories : 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
3/4 clove  vegetable oil
3/4 cup  flour
2 cup  onions -- chopped
1-1/2 cup  green bell peppers -- chopped
1 cup  celery -- chopped
4 cup  fresh or frozen okra -- sliced
3 tsp  garlic -- minced
2   bay leaves
1/2 tsp  white pepper
1/2 tsp  cayenne pepper
1/2 tsp  black pepper
1/2 tsp  thyme
1/4 tsp  oregano
5-1/2 cup  fish stock
1 cup  tomato -- peeled and chopped
1 lb.  andouille sausage -- cut in 1/2" chunks
2 lb.  medium-size shrimp -- peeled and deveined
3 Tbsp  file powder
 
in a deep heavy saucepan, heat oil over high heat until just smoking. 
gradually add in flour, whisking until incorporated. continue to cook, 
whisking, until roux turns a rich, deep nutty color. add onion, green pepper 
and celery and cook, stirring, 3 minutes. add 3 cups okra, garlic, herbs and 
spices. 
meanwhile, in a large soup pot, bring fish stock to a 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, add 
tomatoes and andouille. simmer 15 minutes, stirring frequently. add 
remaining okra and simmer 10 minutes longer. 
add shrimp and continue to simmer 3 minutes, or until shrimp are just 
cooked through. before serving stir in file powder to thicken. 
 
 
 
* exported from mastercook * 
 
 
(ID: 74260) Mirror: rec.food.recipes: Fri, Apr 29, 2005


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