Shrimp and Andouille Gumbo with Okra

by

This is another fantastic looking recipe from Joy in Texas!  Looks wonderful!

 

 

1 lb shrimp, medium/large 30/40’ish (shells on and heads if you can get them) *See note 1
2/3 cup bacon grease/butter combination
2/3 cup flour
1 large onion, diced
1 small bell pepper, diced
1 medium poblano, diced
2 celery sticks, diced (1/4’ish cup)
6 cloves of garlic, minced
1 14.5 oz can petite diced tomatoes with liquid
6 cups shrimp stock *See note 1
1 to 2 tablespoons Cajun seasoning
½ tsp fresh thyme
1-2 Bay leaves
1 T black pepper
**Salt… Keep in mind the Cajun seasoning has salt so taste first, I added no additional salt.
2 T bacon grease
1 lb okra
12-16 oz Andouille sausage, sliced medium
1/8 t file

*Note 1: Peel and de-vein your shrimp… DO NOT TOSS THE TAILS, SHELLS OR HEADS!  Put them in a pot with at least 6 cups of water (in a bigger pot than you think you need!) and boil them.  This foams and overflows easy so watch it and use a BIG pot. Let it simmer for 20-30 min.  Strain, toss the shells, heads and tails now and save the shrimp stock. Yumminess.  If you end up with more than 6 cups, freeze it and use it later.  This can be done ahead of time, just remember to refrigerate your shrimps.

Now… start your roux.  Heavy bottom stock pot and a whisk, put your first bacon grease and butter in it and put it on med/hi… when it’s foaming add your flour… start whisking and keep stirring… it’s gotta cook, for a while.  It needs to look like almost dark chocolate… it starts to smell like coffee before it smells like BURNT.  BE PATIENT, PLEASE!  Lower the heat and drink some beer if you are unsure, just keep stirring and don’t burn it (see note 2 below). When it’s ready, pull it off the heat and add the **trinity (plus garlic), it will cool off the pot so you won’t burn.  Stir in the veggies, return to low heat and cook, stirring constantly for about 5 minutes then remove from heat add the can of tomatoes and set aside, stirring occasionally.

Note 2: “You want to take it to the gates of burndom then add the “trinity”.” (Quote from the Catholic Foodie)

**Trinity:  In Louisiana it’s onion, bell pepper and celery.  In Spanish cooking it is onion, tomato and garlic.  In French cooking you have mirepoix, carrot, celery and onion.

Now, add the shrimp stock to the pot with the roux/trinity (this is a holy place) stir until you can see the liquid and roux have mixed. Turn to medium and cook till it thickens, stirring occasionally.

Now… Okra.  Put some bacon grease in a skillet and heat it to med-high.  Start slicing the okra about ½ inch rounds and as they start to goo, put them in the hot skillet.  When all the okra is in the skillet brown evenly (you’ll be able to see it is no longer releasing goo) then dump the okra and bacon grease in the pot.

Now add the andouille slices to the skillet and if they are fully cooked just heat them, if they are raw (doubtful) brown them first, then toss them into the gumbo with the filé.

Let this simmer… simmer, simmer simmer.  Gumbo is better the longer it sits, but stir here and there so you don’t burn!

At this point you could cool and refrigerate for tomorrow, the longer it sits the better it tastes…  or finish it up.  When you are ready to eat: start cooking your rice, just plain old white rice unless you have another preference, then bring your gumbo to a low boil.  When your rice is like 5 minutes from being done, you will bring it to a low boil. When your rice has about 5 minutes left, add the shrimp to the gumbo and stir, when the shrimps are pink (don’t over cook) now its time to serve, a bowl of gumbo and some rice with sprinkled green onions on top!

This recipe serves about 6 people

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


%d bloggers like this: