Shrimp and Andouille Gumbo - Just Dutch Oven Recipes


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Shrimp and Andouille Gumbo

3/4 c Vegetable oil
3/4 c Flour
2 c Chopped onions
1 1/2 c Chopped green bell peppers
1 c Chopped celery
4 c Sliced okra -; (abt 1 1/2 lbs)
1 tb Minced garlic
2 Bay leaves
1/2 ts Freshly-ground white pepper
1/2 ts Cayenne pepper
1/2 ts Freshly-ground black pepper
1/2 ts Dried thyme
1/4 ts Dried oregano 5 1/2 c Shrimp; crab, or fish stock
1 c Peeled; chopped tomatoes
1 lb Andouille sausage; cut 1/2" chunks
2 lb Medium shrimp; peeled, deveined
3 tb File powder (available in specialty food stores)

In a deep, heavy skillet, heat oil over high heat until just smoking. Gradually add flour, whisking constantly until incorporated. Continue to cook, whisking, until roux darkens to a rich, deep, nutty color. Immediately add onions, green peppers, and celery and cook, stirring, 3 minutes. Add 3 cups of the okra, garlic, herbs and spices. Meanwhile, in a large Dutch oven or heavy soup pot, bring stock to a vigorous boil. Spoon roux a little at a time into boiling stock, stirring well after each addition until dissolved and liquid has thickened. Reduce heat to a simmer and add tomatoes and Andouille. Simmer 15 minutes, stirring frequently. Add remaining 1 cup okra and continue to simmer 10 minutes more. Add shrimp and continue to simmer 3 minutes, or until just cooked through. Before serving, stir in file powder to thicken. This recipe yields 6 to 8 servings.