Ingredients

About 30 miles outside of New Orleans is Laplace, the self-proclaimed andouille capital of the world. This traditional style gumbo comes from there. It's fiery and rich with delicious andouille sausage and fresh oysters! For the Gumbo seasoning mix, substitute any ?Cajun style? seasoning blend, just omit the 1 tsp of salt in the recipe as some commercial blends can be really salty already. If you wanted to make your own, use the following: ½ tsp onion powder, ½ tsp garlic powder ½ tsp dried bell pepper, ½ tsp celery seed, ½ tsp thyme, ½ tsp oregano, 1 tsp cayenne pepper and 1 tsp black pepper.

Yield: 10

• 1/2 cup unsalted butter (125 ml)
• 1/2 cup oil (vegetable oil is fine) (125 ml)
• 1 cup flour (250 ml)
• 1 pound of andouille sausage or other smoked pork sausage, cut in bite size pieces (454 grams)
• 1 dozen fresh oysters
• 1 large onion, 1/2 chopped and the other 1/2 minced
• 3 ribs celery, 1/2 chopped and the other 1/2 minced
• 2 green bell peppers, 1/2 chopped and the other 1/2 minced
• 1 generous cup chopped okra
• 3 cloves of garlic, minced
• 2 bay leaves
• 2 tablespoons Andy Roo gumbo seasoning
• 1 teaspoon salt (5 ml)
• 16 cups stock (4 litres of stock)
• 1 tablespoon Worcestershire sauce (15 ml)
• Louisiana hot sauce, to taste
• 2 cups cooked rice (500 ml)

Description

Gumbo Laplace - A Recipe From Food Network Canada. <p><b>Recipe Courtesy Karen Cosburn, Cajun Corner, Toronto.</b></p> About 30 Miles Outside Of New Orleans Is Laplace, The Self-proclaimed Andouille Capital Of Th

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