Shrimp And Andouille Gumbo
Serves: 2
Vicente Kshlerin
1 January 1970
Based on User reviews:
36
Spice
40
Sweetness
39
Sourness
37
mins
Prep time (avg)
6.5
Difficulty
Ingredients:
1 cup
Vegetable Oil1 cup
All-Purpose Flour2 stalks
Celery (minced about 1/2 cup)1 tsp
Salt1 tsp
Cayenne Pepper4 cups
Cooked White RiceDirections:
1
In 4-quart heavy stock pot over moderately high heat, heat oil
2
Reduce heat to moderately low and whisk in flour
3
Cook, stirring frequently with wooden spoon or heatproof silicone spatula, until mixture becomes dark brown and has intensely nutty aroma, 10 to 15 minutes
4
Stir in onion, pepper, and celery and cook, stirring frequently, until vegetables soften, about 2 minutes
5
Gradually whisk in stock
6
Raise heat to moderate and bring to simmer, then reduce heat to moderately low and simmer, uncovered, stirring frequently, until mixture has thickened, 15 to 20 minutes
7
Add bay leaves, shrimp, sausage, and okra and simmer, uncovered, until okra is tender, about 15 minutes
8
Discard bay leaves and stir in salt, cayenne, and black pepper
9
Divide rice among 4 large bowls
10
Ladle gumbo over, and serve with hot sauce and filé powder for sprinkling on top
11
In 4-quart heavy stock pot over moderately high heat, heat oil
12
Reduce heat to moderately low and whisk in flour
13
Cook, stirring frequently with wooden spoon or heatproof silicone spatula, until mixture becomes dark brown and has intensely nutty aroma, 10 to 15 minutes
14
Stir in onion, pepper, and celery and cook, stirring frequently, until vegetables soften, about 2 minutes
15
Gradually whisk in stock
16
Raise heat to moderate and bring to simmer, then reduce heat to moderately low and simmer, uncovered, stirring frequently, until mixture has thickened, 15 to 20 minutes
17
Add bay leaves, shrimp, sausage, and okra and simmer, uncovered, until okra is tender, about 15 minutes
18
Discard bay leaves and stir in salt, cayenne, and black pepper
19
Divide rice among 4 large bowls
20
Ladle gumbo over, and serve with hot sauce and filé powder for sprinkling on top