Shrimp And Andouille Gumbo
Serves: 2
Clarabelle Lynch
1 January 1970
Based on User reviews:
50
Spice
68
Sweetness
60
Sourness
39
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 large
Onion (diced)2 tbsps
Vegetable Oil3 cup
Flour1 tbsp
Kosher Salt1 tsp
Ground White Pepper1 tsp
Cayenne1 tsp
Ground Black Pepper1 tsp
Dried Thyme1 tsp
Oregano (dried)6 cloves
Garlic (minced)1 small
Onion (roughly chopped)1 stalk
Celery (roughly chopped)1 cup
White Wine1
Water1
Bay Leaf1 tsp
Thyme Leaves (dried)Directions:
1
Combine peppers, onions, and celery in a bowl and have ready next to the stove
2
In a large heavy skillet (cast iron is best) heat oil until it just begins to smoke
3
Gradually add flour, whisking constantly
4
Continue whisking constantly and cook over medium to medium-high heat until roux is dark brown and very fragrant
5
Add vegetable mixture and stir with a wooden spoon, continuing to cook, for 2 minutes
6
Add salt and dry seasonings and garlic and stir to combine, cooking for another 1 to 2 minutes, then remove pan from heat
7
Place shrimp stock in a large Dutch oven or stockpot and bring to a gentle boil
8
Gradually add roux mixture to boiling stock, whisking constantly, until completely incorporated and dissolved
9
Return to a boil and add the andouille, then reduce to a simmer and cook for 15 minutes
10
Taste and adjust seasoning if necessary, then add shrimp and turn off heat
11
Let gumbo sit for 5 minutes to allow shrimp to cook, then serve immediately over a scoop of plain white rice
12
Note: You can do everything in this recipe up to the point of adding the shrimp beforehand; bring gumbo up to a boil before adding shrimp to serve
13
Cooking the roux can be tricky
14
For safety's sake, wear good oven mitts while whisking (roux can cook to nearly 400 degrees F!) and be very careful not to let it burn on the bottom
15
If black bits show up in the roux before it is done, you must start over, boo-hoo
16
If the roux starts to smoke, remove it from the heat for a few minutes and keep whisking?remember that the pan will retain a lot of heat that will continue to cook the roux even off the flame
17
This is not a quick project! Your patience will be rewarded with a rich, delicious gumbo
18
; Peel and de-vein the shrimp and reserve the shells
19
Refrigerate the shrimp until needed
20
In a saucepan or stockpot, heat the oil over medium-high heat
21
Add the onion, carrot, and celery and cook until slightly softened, about 5 minutes
22
Then, add the shrimp shells and cook, stirring constantly, until shells are pink and fragrant
23
Add the wine and cook until reduced by half
24
Add water to the pot to just past the level of the shrimp shells and add peppercorns, bay leaf, and thyme
25
Bring to a boil and immediately reduce to a simmer
26
Skim impurities (i
27
E
28
, scum) from top of stock and simmer for approximately 30 to 45 minutes
29
Strain stock and reserve