| Cajun Shrimp & Sausage Gumbo | |||||||||
| Good gumbo is all about courage. Every time I make gumbo, I screw up the courage to make the roux just a little darker and it’s getting better each time. Besides tasting so good, gumbo is a good thing to make when you have a little bit of this and a little bit of that and a whole lot of hungry mouths to feed. I can well imagine a Cajun woman, with 12 kids to feed, taking a scrawny chicken, a piece of gator tail and a possum and making a gumbo that makes them all happy, happy.
The ingredient quantities in the following recipe are suggestions. I never use exactly the same proportions but one ratio must be followed and that is one part flour to one part vegetable oil. If you skimp on the oil, you won’t be able to keep the flour in sufficient suspension to avoid burning. If you want to remove some of the oil later, skim it off before the roux-vegetable mixture is added to the stock. The vegetables and the seasoning mix must be assembled before you start the roux. Once you start cooking the roux, it will need your complete attention. Sue Kleber |
Step one: the Stock 1 32 oz. box of Swanson’s low sodium chicken broth 1 Knorr fish bouillon cube 1 Knorr shrimp bouillon cube 2 cups water Simmer together until bouillon cubes dissolve. For additional flavor, add the shrimp peels, onion skins, and celery trimmings. Simmer 20 minutes and strain. Step two: the Vegetables 2 large yellow onions, chopped 2 cups bell pepper, any color, diced 1 1/2 cups diced celery Combine diced vegetables in a large bowl and mix thoroughly. Step three: the Seasoning mix 2 whole bay leaves 3/4 tsp. white pepper 3/4 tsp. cayenne pepper 3/4 tsp. black pepper 3/4 tsp. dried thyme leaves, crushed 3/4 tsp. dried oregano, crushed Mix spices thoroughly. Notice no salt. The bouillon cubes provide the salt. Step four: the Roux 1 cup vegetable oil (Not peanut oil) 1 cup all-purpose flour 1 lb okra, cut into coins (fresh or frozen) 1 1/2 TBS. minced garlic Heat the oil over high heat in a large heavy skillet (cast iron or commercial grade nonstick) until it shimmers. Gradually add the flour, stirring constantly with a wooden paddle. Continue stirring and cooking as the flour gradually tans. Here’s the courage part: If you can try to take the flour past mid-brown until it is the color of an empty bottle of A-1 sauce held up to the light, it will produce the richest taste. As soon as you get the dark color, immediately add half of the vegetables and cook for a minute, then add the second half of the vegetables and cook for two minutes. Turn the heat down to medium high and add the seasoning mix, the okra and the garlic and cook an additional two minutes. Remove mixture from heat and relax. Step five: Assembly 1 pound andouille or Evergood Louisiana hot link sausage, sliced into 1/4” coins and sautéed 1 pound medium raw shrimp, shelled and deveined 1 pound popcorn or salad size shrimp Bring the stock to a simmer and gradually add the roux-vegetable mixture, stirring to keep smooth after every addition. Add the sausage coins and the shrimp and cook until the shrimp is just done. Serve the gumbo with a scoop of cooked rice in wide, flat soup bowls. |
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Courtesy of:
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Real Estate & Living
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www.somocorealestate.com
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