Wednesday, December 12, 2018


Here is another recipe for Cajun gumbo with shrimp and andouille sausage. If you can't find andouille sausage, substitute kielbasa.

½ cup avocado oil or peanut oil
12 oz smoked andouille sausage, halved lengthwise, and sliced into ¼-inch pieces
½ cup all-purpose flour
1 large yellow onion, diced
1 green bell pepper, diced
3 stalks celery, diced
4 cloves garlic, minced
2 T Cajun Seasoning 
1 t smoked paprika
½ t cayenne pepper (optional, if you want a little more heat)
2 t dried thyme
1 T Worcestershire sauce
4 bottles clam broth
1 lb large shrimp, peeled and deveined
1 bottle Abita beer or other amber beer
2 bay leaves
Sea salt and freshly ground black pepper
1 cup sliced okra
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

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 5 minutes.
Add the garlic and cook another minute.
Add the Cajun Seasoning, paprika, cayenne, thyme, Worcestershire, clam broth, beer, 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 shrimp and simmer another 3 to 4 minutes.
Turn off heat and stir in the filé powder and let sit for 5 minutes.

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

Serves 4

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