07 July 2009
Recipe: Shrimp and Andouille Sausage Gumbo
From Denny: This is a dish folks in Louisiana make often, especially during the summer and football season! It's easy to make. If you are allergic to shellfish or find it too expensive for your wallet right now - do like we do - make it with chicken and andouille sausage! Both versions are wonderful! This recipe is from a Louisiana tourism site.
Another version of gumbo Photo by foooooey @ flickr. This photo is of a gumbo based off of Chuck Taggert's Gumbo du Monde, found here - where he talks a lot in detail about the making of stock and gumbo. Enjoy!
Shrimp & Andouille Sausage Gumbo
From: Joel Ehrlich @ Experience New Orleans
Serves: 8 Servings
1/2 Cup Vegetable Oil (Denny: we like canola oil at our house, cleaner fresher taste and no cholesterol)
1/2 Cup All-Purpose Flour
4 Stalks Celery, chopped coarse
2 Medium Onions, chopped coarse
2 Green Bell Peppers; seeded, cored & chopped
2 Bay Leaves
2 teapoons Salt
2 teaspoon Dried Oregano, crumbled
1/2 tsp Cayenne
40 ounces Clam Juice
28 ounces Canned Plum Tomatoes, drained & chopped
1 pound Smoked Andouille Sausage, halved lengthwise & cut into 1/4" slices
1/2 pound Okra, trimmed & cut crosswise into 1/4" slices
2 pounds Uncooked Medium Shrimp, peeled & de-veined
Cooked Long Grain Rice
2 Tomatoes, seeded & diced
Heat the oil in a large Dutch oven over high heat until it is almost smoking.
Add the flour and cook, stirring, until dark reddish brown (about 8 minutes).
Add the celery, onions and bell peppers at once.
Cook 5 minutes, stirring and scraping the bottom of the pan.
Mix in the bay leaves, salt, oregano and cayenne.
Add the clam juice, canned plum tomatoes and sausage.
Boil 15 minutes.
Add the okra.
Simmer until the okra is tender (about 15 minutes).
Add the shrimp.
Simmer until just cooked through (about 3 minutes).
Mound rice in each soup bowl.
Ladle the gumbo over the rice.
Serve sprinkled with diced tomato.
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