Louisiana Sausage and Shrimp Gumbo
 
1 lb.  italian sausage or cajun sausage, i prefer italian sausage
3 Tbsp  olive oil
1/4 cup  flour
2   ribs celery, sliced thin about 1/4" thick or wide slices
1 medium  bell pepper, coarsely chopped
1 medium  onion, coarsely chopped, 5 cloves garlic, minced
1-14-1/2 oz.  can chicken broth
2 can  italian seasoned tomatoes/with juice
1   10oz package sliced frozen okra
1 tsp  hot pepper sauce
1/4 tsp  dried thyme, crushed
1/4 tsp  dried oregano, crushed
1-1/4 lb.  large shrimp, shell and devein shrimp before using and wash,
  then
  leave to soak in ice water
 
in 5 quart dutch oven over medium hot heat, add sausage and cook until 
lightly browned on all sides. transfer sausage to cutting board; cool 
slightly. cut sausages crosswise into 3/4" chunks, set aside. add 
vegetable oil to saucepan and heat over medium high heat. stir in flour 
and keep stirring blending paste which is called a roux in the south, 
until flour mixture is a nice medium rich colored brown, do not burn it 
will be bitter. if you want the roux darker keep cooking and stirring 
until desired color is reached. add celery, green pepper onion and garlic 
to roux.stir-fry up to 10 minutes until vegetables are soft. gradually 
add chicken broth and tomatoes/with juice, stir well. add sausage, bay 
leaf, hot sauce, thyme, oregano. heat to boiling, stir, cover and simmer 
1 hour. 
 
bring a cup or two of water to a boil, plunge frozen okra into boiling 
water for 2 minutes. drain and plunge into cold water, drain and add to 
pot of gumbo. this will keep okra from becoming slimy. stir the gumbo 
every 15 minutes at least. if gumbo gets to thick, add a little more 
chicken broth. bring gumbo back to a boil, add shrimp. cook 3 minutes 
longer or just until shrimp turn pink. they are done when they turn pink, 
if you cook them longer they will become tough. 
 
serve in nice wide somewhat shallow soup or spaghetti bowls over hot 
fluffy rice. yields: 8-1 cup servings 
 
in louisiana, the people add file' powder to they're gumbo right after 
it's done cooking and they stir in in real good. they say if you don't 
use file' powder grown in louisiana, don't use any, because it doesn't 
taste good. i liked it when i at it at a persons private residence. she 
taught me how to cook it. but, the thing about using file' powder is 
this. you cannot reheat gumbo and bring it to a boil because it will 
become stringy. so if your going to use it, transfer to another pot what 
you are going to use. if you are using all of it use 1 tsp., if using half 
of gumbo use 1/2 tsp., if using less, just add a pinch. gumbo freezes 
real well. 
 
people in the south make gumbo out of most anything, start with sausage 
and the basic roux. then you can feel free at the end to add any left 
over meat you might have sitting in the fridge. you can also add crawfish 
just as you would shrimp at the end. bonapetite' pattyg from mo. 
 
 
-- 
(ID: 8300) Mirror: rec.food.recipes: Sun, Apr 4, 2004


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