Here is another recipe as a part of my "Foodbuzz 24, 24, 24: Celebrating Mardi Gras, with Vietnamese Flair" post!
Hearty Gumbo with Shrimp, Andouille Sausage, and Okra
1 1/2 lbs of medium shrimp, peeled
1 container of cooked and shelled crawfish meat, or cooked and shelled crab meat (8 oz)
2 quarts of shrimp stock, at room temperature
1 small bottle of clam juice (8 fl oz)
1/2 cup of vegetable oil
1/2 cup of flour
2 large yellow onions, chopped
1 red bell pepper, cored, deseeded, and chopped
2 celery stalks, chopped
1/2 lb okra pods, with stems removed and roughly sliced into 1/4 inch rounds
5 large garlic, minced
1 tsp dried thyme
1 tbsp of Creole seasoning
1/4 tsp of California red pepper powder
2 bay leaves
1 1 lb pkg of andouille sausage
parsley, to garnish
scallions, to garnish
In an enameled cast iron dutch oven, heat the vegetable oil on high heat until shimmering and slightly smoking. Carefully stir in the flour, being careful of the splattering and sizzling oil. Stir the flour constantly, until the roux deepens into a chocolately brown color. Do not leave the roux unattended and make sure that the flour does not stick or burn in the corners of the pot.
Carefully add the "holy trinity" of New Orleans cooking (onions, bell pepper, celery) and the garlic, thyme, California pepper powder, and Creole seasoning until the vegetables begin to soften, wilt, and glisten.
Then, add the room temperature shrimp in a steady stream while again, stirring methodically. After incorporating the ingredients, add the bay leaves, sausage, and okra and simmer on low heat for about 30 minutes, until the gumbo has thickened and the vegetables are soft and supple to the bite. Add the shrimp, and cook until the shrimp has cooked through, about 5 minutes. Add the crawfish tails (or crab meat pieces) and stir it in the gumbo to warm. Serve the gumbo with chopped parsley and scallions, over a bowl of cooked long-grain white rice.
I hope you enjoy this New Orleans recipe, perfect for Mardi Gras celebrations!