Cajun Andouille Sausage And Shrimp Gumbo |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
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This dish is so full of flavor i think you will make it again and again and have a hit each time Ingredients:
1 1/8 cup lard |
1 1/8 cup all purpose flour |
3 celery stalks, peeled and chopped |
4 1/2 large onions, chopped |
1 1/2 green bell pepper, chopped |
1 1/2 red bell pepper, chopped |
1 1/2 yellow bell pepper, chopped |
3 bay leaves |
3 teaspoons salt |
3 teaspoons dried oregano, crumbled |
1 1/2 teaspoon cayenne pepper |
7 1/2 (8 oz.) bottles clam juice |
3 (28 oz.) cans cajun style diced tomatoes |
3 pounds smoked andouille sausage, halved lengthwise, sliced 1/4 inch thick |
3 pounds okra, trimmed, cut crosswise into 1/4-inch-thick slices |
3 pounds large gulf shrimp, uncooked, peeled and deveined |
4 1/2 fresh tomatoes, seeded, diced |
1 1/2 pound long-grain rice, cooked |
Directions:
1. Heat oil in a large iron Dutch Oven over high heat until almost smoking. Add flour, stirring constantly until you get a dark red-brown rue, about 8 minutes (don't burn). Immediately add celery, onions and bell peppers. Cook 5 minutes, stirring and scraping bottom of pan often. Mix in bay leaves, salt, oregano and cayenne. Add clam juice, canned tomatoes and sausage. Boil 15 minutes. Add okra, reduce heat and simmer until okra is tender, about 15 minutes. (Can be made 1 day ahead). Cover and chill to let the flavors merge.
2. Bring to simmer before continuing. Add shrimp to gumbo and simmer until just cooked through, about 3 minutes. Ladle over rice and top with tomatoes.
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