CAJUN-STYLE SHRIMP & ANDOUILLE SAUSAGE FILE GUMBO

Here is another recipe for Cajun gumbo with andouille sausage and shrimp. If you can't find andouille sausage, substitute kielbasa. This is a great dish to serve to company.  "Jambalaya and crawfish pie and filé gumbo. For tonight I'm gonna see my ma cher a mio. Pick guitar, fill fruit jar and be gay-o. Son of a gun, we'll have big fun on the bayou."  You can double this recipe to serve 8 to 10 people.

1 lb smoked andouille sausage, sliced

1 T avocado or peanut oil

1 yellow onion, diced

1 green bell pepper, diced

3 stalks celery, diced

2 cloves garlic, minced

½ cup peanut oil

½ cup all-purpose flour

2 T Cajun Seasoning (recipe follows)

1 t smoked paprika

1 T Worcestershire sauce

3 bottles clam broth 

1 bottle Abita beer or your favorite medium to dark beer

2 bay leaves

2 cups sliced frozen okra 

1 lb medium shrimp, peeled and deveined

1 T filé powder (dried and ground leaves of the North American sassafras tree)

Steamed rice

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 andouille slices 

and cook until brown, about 5 to 7 minutes.
Remove with a slotted spoon to a large bowl and set aside.

Stir in the “holy trinity” of onion, bell pepper, and celery.

Cook, stirring often, for 5 to 7 minutes.

Add the garlic and cook another minute.

Remove vegetables with a slotted spoon to the large bowl with the sausage.

Add the oil to the pot and in whisk the flour.

Cook over medium-high heat, whisking 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 15 to 20 more minutes.

Add the Cajun Seasoning, paprika, Worcestershire, clam broth, beer, bay leaves, and the browned sausage.

Partially cover with a lid and simmer 20 minutes.

Add okra and shrimp and simmer another 3 minutes.

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

It will still be very hot.  Remove bay leaves before serving.

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

Serves 4

Cajun Seasoning

3 T paprika

2 T sea salt

2 T ground black pepper

2 T garlic powder

2 T cayenne pepper

2 T onion powder

2 T dried thyme

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

To make Creole Seasoning for a Creole dish, to the above, add 1 T dried basil and 1 T dried oregano.