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Shrimp And Andouille Gumbo




Source of Recipe


Internet


List of Ingredients




2 ounces onion, minced
2 ounces scallions, sliced
2 ounces parsley, finely chopped
2 ounces celery, chopped
2 ounces bell pepper, minced
6 ounces Andouille sausage, sliced
1 pound shrimp, peeled and deveined
1 ounce garlic, minced
1/2 ounce fresh thyme, chopped
8 ounces chicken stock
1 tablespoon gumbo filé
2 ounces white wine
dash Worcestershire sauce
dash Tabasco sauce
2 ounces whole butter
4 ounces okra, cut into 1/2 inch thick slices
Creole roux, 1/2 cup flour and 1/2 cup oil, simmer slowly, stirring constantly until golden brown

Heat butter in medium saucepan. Add Andouille sausage, onion, scallions, parsley, celery, pepper, garlic, shrimp and thyme. Sauté until shrimp curls. Deglaze with white wine and add Worcestershire sauce, Tabasco sauce and okra. In small saucepan, make gumbo roux. Add chicken stock, stirring constantly until thickened. Add thickened chicken stock to vegetable and shrimp mixture. Simmer for 20 minutes, covered. If the gumbo is too thick, thin with additional chicken stock. If too thin, thicken with more Creole roux and simmer while stirring constantly. Remove saucepan from heat and add gumbo filé. If you add filé while the gumbo is cooking, the sauce will become gluey. Serve in a large bowl and spoon rice in the middle of the gumbo. Serve immediately. Serves 4.


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