Shrimp Gumbo with Andouille Sausage
- 1/2 cup peanut oil, or other vegetable oil
- 1/2 cup flour
- 1 green pepper, chopped
- 1 medium onion, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 1 Tbsp Cajun seasoning
- 1 quart shellfish or chicken stock, plus 1 cup water
- 2 teaspoons Worcestershire sauce
- 8-12 ounces smoked andouille sausage, cut into 1/4-inch thick rounds
- 2 pounds shrimp, peeled and deveined
- Salt and pepper to taste
- 3-5 green onions, white and green parts, chopped
- File powder (optional)
- Hot sauce (such as Tabasco) to taste
- Produce
- Celery stalks (3)
- Green onions (3)
- Green pepper (1)
- Onion, medium (1)
- Seafood
- Shrimp (2 pounds)
- Meat
- Andouille sausage, smoked (8 ounces)
- Canned Goods
- Shellfish or chicken stock (1 quart)
- Condiments
- Hot sauce (1)
- Worcestershire sauce (2 teaspoons)
- Cooking & Baking
- Cajun seasoning (1 Tbsp)
- Flour (1/2 cup)
- Garlic cloves (4)
- Peanut oil (1/2 cup)
- Salt and pepper (1)
- Other
- File powder (optional)
Preparation
Read recipe preparation on simplyrecipes.com
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Published February 9, 2013 (1 week ago).
27 people saved this recipe.
