Shrimp Gumbo With Andouille Sausage And Okra Recipes

SHRIMP GUMBO WITH ANDOUILLE SAUSAGE

Steps:

• Serve: Serve with white rice, garnished with green onions. To eat, sprinkle with filé powder and hot sauce.

GUMBO WITH SHRIMP, CRAB & ANDOUILLE SAUSAGE WITH OKRA

Steps:

• Heat the oil in a large heavy pot and add the flour.
• Cook the roux, stirring constantly.
• Just as the roux reaches light brown color, add the vegetables and stir.
• When the vegetables are tender, add the stock, spices, cooked andouille sausage, salt, and peppers.
• Stir until the roux is dissolved, and simmer over low heat for one hour.
• Add the shrimp about 5 minutes before serving, then add the crabmeat by the handful, then cook over low heat just until the shrimp turn pink and the crabmeat is warmed through.
• remove bay leaves.
• Serve in large soup or gumbo bowls over about 1/2 cup of cooked rice per serving.

SHRIMP, OKRA AND ANDOUILLE SMOKED SAUSAGE GUMBO

Steps:

• In a 5 1/2 quart saucepan, heat the oil until hot. Add 6 cups of the okra. Cook for 3 minutes, stirring occasionally. Add 1 teaspoon of the white pepper, 1 teaspoon of the red pepper and the black pepper and stir well. Cook until well browned. (about 10 minutes), stirring frequently. Stir in the onions; cook for 5 minutes, stirring often and scraping pan bottom as needed. Add 1 cup of the stock (or water) and cook for 5 minutes, stirring occasionally. Stir in the tomatoes and cook for 8 more minutes, stirring frequently. Add another 2 cups stock ( or water) cook for 5 minutes. Stir in the remaining 1/2 teaspoon white pepper, 1/2 teaspoon red 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 bottom well.
• Add the remaining 7 cups of stock, stirring well. Bring to boil, stirring occasionally. Add the andouille sausage and return to a boil; reduce heat and simmer about 45 minutes more, stirring occasionally. Add the remaining 2 1/2 cups okra; simmer 10 minutes. Then add the shrimp and green onions. Return gumbo to a boil, then remove from heat. Skim any oil from the surface and serve immediately.
• To serve, place a mounded 1/4 cup rice in the center of each serving bowl; spoon 1 1/2 cups gumbo around the rice. Serve half that amount for appetizer.