Shrimp and Andouille Gumbo
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 small cup onion, minced (about 1/2 cup)
- 1 small green bell pepper, minced (about 1/2 cup)
- 2 stalks celery, minced (about 1/2 cup)
- 1 quart chicken stock or low-sodium broth
- 2 bay leaves
- 1/2 pound shrimp, peeled, deveined, and cut into 1/2-inch dice
- 1/4 pound andouille sausage, cut into 1/2-inch-thick rounds
- 1/2 pound fresh okra, trimmed and cut into 1/2-inch-thick rounds
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground black pepper
- 4 cups cooked white rice
- Hot pepper sauce, such as Tabasco
- About 2 teaspoons filé powder
- Produce
- Bay leaves (2)
- Celery (2 stalks)
- Green bell pepper, minced (about 1/2 cup), small (1)
- Okra, fresh (1/2 pound)
- Onion (1 small cup)
- Seafood
- Shrimp (1/2 pound)
- Meat
- Andouille sausage (1/4 pound)
- Canned Goods
- Chicken stock or low-sodium broth (1 quart)
- Condiments
- Hot pepper sauce (1)
- Cooking & Baking
- All-purpose flour (1/2 cup)
- Black pepper, freshly ground (1/4 teaspoon)
- Cayenne pepper (1/2 teaspoon)
- Salt (1/2 teaspoon)
- Vegetable oil (1/2 cup)
- Pasta & Grains
- White rice, cooked (4 cups)
- Other
- About 2 teaspoons filé powder
Preparation
Read recipe preparation on epicurious.com
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Recipe Stats
Published January 1, 2009 (4 years ago).
3 people saved this recipe.
