Shrimp And Andouille Gumbo

Ingredients

    STOCK:
    Shrimp, medium with shells, 2 lbs
    Oil-Crisco Vegetable Oil, 2 tbsp
    Onion, 1 roughly chopped, 148g
    Celery, 1 stalk, roughly chopped, 55g
    Carrot, g roughly chopped, 78g
    White Wine, 1/2 cup
    Water
    Peppercorns, 3
    Bay Leaf, 1 leaf
    Thyme, 1/2 tsp

    GUMBO:
    1 Red Bell Peppers, diced, 148g
    1 Green Bell Pepper, diced, 148g
    2 Onions, diced, 296g
    2 Celery stalks, diced, 110g
    3/4 cup Vegetable Oil
    3/4 cup Flour
    2 Bay Leaves
    1 tbsp Kosher Salt
    1/2 tsp Cayanne Powder
    1/2 tsp Black Ground Pepper
    1/2 tsp Thyme
    1/2 tsp Oregano
    6 cloves Garlic, minced
    5 1/2 cups reserved shrimp stock
    1 lb Andouille Cajun sausage, cut in 1/2 inch pieces or half-moons
    Peeled, deveined shrimp reserved from making stock
    3 cups plain cooked white rice for serving
    6 cups water

Description

This Recipe Can Be Made With Prepared Stock, But It Makes Perfect Sense To Use The Shrimp Shells You Would Otherwise Discard To Make Your Own, At A Fraction Of The Cost And 10 Times The Flavor. Don't Worry If You Don't Have All The Herbs; The Most Importa

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