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Shrimp and Fall Greens Gumbo
3 qt Water
4 8-oz bottles clam juice
1 1/4 lb Uncooked large shrimp, peeled, deveined, cut lengthwise in half, shells reserved
2 tb Olive oil
1 1/2 lb Andouille sausage or other fully cooked smoked sausage (such as kielbasa), sliced into 1/4-inch-thick rounds
3/4 c Chopped onion
3/4 c Chopped green bell pepper
2 tb Chopped garlic
1/2 c Chopped seeded peeled tomatoes
4 lg Bay leaves
1 tb Dried thyme
1 ts (or more) hot pepper sauce (such as Tabasco)
1 Bunch collard greens, stemmed, coarsely chopped (about 4 C)
1 Bunch mustard greens, stemmed, coarsely chopped (about 4 C)
3 tb File' powder*
Freshly cooked rice
Chopped green onions
Boil water, clam juice and reserved shrimp shells in large saucepan 15 minutes. Strain stock and reserve.
Heat oil in heavy large Dutch oven over high heat. Add sausage and saute 1 minute. Add onion, bell pepper and garlic and saute 2 minutes. Add tomatoes, bay leaves, thyme, hot pepper sauce and reserved stock. Bring to boil. Reduce heat; simmer 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
Add all greens to soup; simmer until wilted but still bright green, about 3 minutes. Add shrimp; simmer until just tender, about 1 minute longer. Turn off heat. Mix in file' powder. Season to taste with salt, pepper and hot pepper sauce.
Mound large spoonful of cooked rice in center of each large shallow soup bowl. Ladle gumbo over. Garnish with green onions and serve.
*A powder made from ground sassafras leaves. Available at specialty foods stores and some supermarkets.