Andouille sausage and shrimp recipe

Boats & Tournaments — By gulfscapes magazine on March 29, 2008 at 8:09 am

Quick and easy Gumbo recipe. Smoked sausage may be used in place of andouille.

• 1 cup oil
• 1 cup flour
• 2 large onions, chopped
• 2 bell peppers, chopped
• 4 ribs celery, chopped
• 4 – 6 cloves garlic, minced
• 4 quarts chicken stock
• 2 bay leaves
• 2 teaspoons Creole seasoning, or to taste
• 1 teaspoon dried thyme leaves
• Salt and freshly ground black pepper to taste
• 2 pounds of pealed shrimp
• 2 pounds andouille or smoked sausage, cut into 1/2" pieces
• 1 bunch scallions (green onions), tops only, chopped
• 2/3 cup fresh chopped parsley
• File powder to taste

Brown the sausage, pour off fat. To much fat in the gumbo just makes it taste fatty and detracts for the complex flavors of the other ingredients

In a large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux-making skill), stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a Cajun-style roux. For a more New Orleans-style roux, cook it to a dark roux color, over lower heat.

Add the vegetables and stir quickly. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 4 minutes.

Add the stock, seasonings, and sausage. Bring to a boil, then cook for about one hour, skim fat off the top as needed. Add shrimp in for the last 10 minutes of cooking so that you don’t over cook it.

Add the chopped scallion tops and parsley, and heat for 5 minutes. Serve over rice in large shallow bowls.