Friday, October 28, 2016

CREOLE SHRIMP & ANDOUILLE SAUSAGE GUMBO

To make a Creole or Cajun gumbo, you first have to make a roux. I like to use my well seasoned cast-iron stew pot to make gumbo. I also like to use a little less oil to flour ratio than most gumbos call for. Let your roux come to the color of an old penny before adding the "trinity".
I also added my recipe for Creole Seasoning. Cajun seasoning does not contain dried oregano and basil. Traditionally Cajun food does not contain tomatoes. This recipe is for the more "cityfied" Creole Gumbo with tomatoes.



1 lb medium shrimp, shelled and deveined
½ cup peanut oil or grape seed oil
6 to 7 oz smoked andouille sausage, cut in half lengthwise, and sliced into ¼-inch pieces
½ cup all-purpose flour
1 medium yellow onion, diced
1 large green bell pepper, diced
2 stalks celery, diced
4 cloves garlic, minced
2 T Creole Seasoning (recipe follows)
1 t smoked paprika
½ t cayenne pepper (optional, if you want a little more heat)
2 t dried thyme
1 T Worcestershire sauce
1 (14.5-oz) can fire roasted tomatoes or whole peeled tomatoes
1 qt seafood stock or 3 bottles clam broth
1 bottle Abita beer or other amber beer
2 bay leaves
Sea salt and freshly ground black pepper
1 cup chopped okra, fresh or frozen
1 T filé powder (dried and ground leaves of the North American sassafras tree)

1 bunch chopped scallions, for garnish 
Louisiana or Crystal hot sauce, for the table

Place shrimp in a bowl and refrigerate.

In a large cast-iron pot or Dutch oven, fitted with a lid, add the oil and cook the sausage until light brown, about 3 to 4 minutes.
Remove with a slotted spoon to a bowl and set aside.

To make the roux, whisk the flour into the oil in the pot.
Cook over medium-high heat, stirring constantly. 
Let the roux cook until it’s the color of peanut butter.
Lower heat to medium-low and let roux cook until it’s the color of an old copper penny, about 5 to 10 minutes more.

Stir in the “holy trinity” of onion, bell pepper, and celery.
Cook, stirring often, for about 3 minutes.
Add the garlic and cook another minute.
Add the Creole Seasoning, paprika, cayenne, thyme, Worcestershire, tomatoes, seafood stock or clam broth, bay leaves, and the browned sausage.
Season to taste with salt and pepper.

Partially cover with a lid and simmer 20 minutes.
Add okra and simmer another 5 minutes.
Add shrimp and simmer for 2 more minutes.

Turn off heat and stir in the filé powder, cover with a lid, and let sit for 5 minutes.

Ladle into bowls, sprinkle with scallions and serve with cooked white rice and French bread.

Serves 4

Creole Seasoning
3 T paprika
2 T sea salt
2 T garlic powder
2 T cayenne pepper
2 T onion powder
2 T dried thyme
1 T dried oregano
1 T dried basil
2 T ground black pepper
1 T ground white pepper

Pour above ingredients in a jar fitted with a lid. Shake well and store in a cool dark place for up to one year.