Sunday, March 01, 2009

Hearty Gumbo with Shrimp, Andouille Sausage, and Okra

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!

7 comments:

  1. MMMM...Can I have that as dinner tonight?!?....MMMMMMMM... Looks stunning!!

    ReplyDelete
  2. Oh I love the photo of the shrimp shells... you really capture the translucency (is that a word?) of the shells. You catch the light so beautifully!

    ReplyDelete
  3. Thank you Sophie, I like the way that it tastes too! I hope you try it!

    Thank you Christina Kim, there is a lot of beauty in food (even if it is destined for the compost pile, like those shells)!

    ReplyDelete
  4. Honestly I am not sure whether you are more talented as a cook or a photographer! This is a great-looking menu. And I love the mini king cakes!! I am stealing that one next year!!

    ReplyDelete
  5. Thank you Deborah Dowd, yes, I love the mini king cakes too!

    ReplyDelete
  6. Whomever took these photo's has quite a bit of flair with a camera.
    I simply cannot photograph food, but you sure can.
    Enviable and excellent.
    And the recipe looks like a winner too.
    I'll have to try that one day.
    Cheers.

    ReplyDelete
  7. Hi dear,

    I like your blog and want to buy link here. can you please reply me by mail.

    peter
    doctorsimprovinghealthcares@gmail.com

    ReplyDelete

Thank you for taking the time to leave a comment! I read and enjoy every comment, and will try to reply if time permits. If you have a blog, please leave a link. I love to discover new and delicious sites!