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    Shrimp, Okra and Andouille Smoked Sausage Gumbo

    Source of Recipe


    From "Chef Paul Prudhomme's Louisiana Kitchen" by Paul Prudhomme

    List of Ingredients


    • ⅛ cup pork lard (preferred; or chicken fat or vegetable oil)
    • 2 pounds okra, quartered lengthwise and sliced (8 cups, in all)
    • 1 teaspoons white pepper, in all
    • 1 teaspoons cayenne pepper, in all
    • 1 teaspoon black pepper
    • 2 cups finely chopped onions
    • 10 cups (2 quarts plus 2 cups, in all) seafood stock
    • 2 cups peeled and chopped tomatoes
    • 2 teaspoons salt
    • 1 teaspoon minced garlic
    • teaspoon onion powder
    • teaspoon dried thyme leaves
    • 1 stick ( pound) unsalted butter
    • 1 pound andouille smoked sausage or any other good pure smoked pork sausage such as Polish (kielbasa), cut into -inch slices
    • 1 pound peeled medium shrimp
    • cup finely chopped green onions
    • 2 cups hot cooked rice


    Instructions


    1. In a 5 -quart saucepan or large Dutch oven (preferably cast iron), melt the fat over high heat until it begins to smoke, about 3 minutes. Add 6 cups of the okra. Cook for about 3 minutes, stirring occasionally. Add 1 teaspoon of the white pepper, 1 teaspoon of the cayenne, and the black pepper; stir well. Continue cooking until well browned, about 10 minutes, stirring frequently. Stir in the onions; cook for 5 minutes, stirring fairly often and scraping pan bottom as needed. Add 1 cup of the stock; cook 5 minutes, stirring occasionally and scraping pan bottom well. Stir in the tomatoes and cook about 8 minutes, stirring and scraping frequently. Add another 2 cups stock; cook for 5 minutes, stirring occasionally. Stir in the remaining teaspoon white pepper, teaspoon cayenne pepper, and the salt, garlic, onion powder, and thyme. Add the butter and continue cooking over high heat, stirring until butter is melted and scraping the pan bottom well.

    2. Add the remaining 7 cups stock, stirring well. Bring to a boil, stirring occasionally. Add the andouille and return to a boil; reduce heat and simmer about 45 minutes more, stirring occasionally. Add the remaining 2 cups okra; simmer 10 minutes. Then add the shrimp and green onions. Return gumbo to a boil, then remove from the heat. Skim any oil from the surface and serve immediately.

    3. To serve, place a mounded cup rice in the center of each serving bowl; spoon 1 cups gumbo around the rice. Serve half that amount for an appetizer.

      Makes 9 main-dish or 18 appetizer servings



 

 

 


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