Monday, November 3, 2014

Shrimp and Andouille Sausage Gumbo

Living in the Midwest for more than a couple years is enough to make you long for fresh shrimp. It's also long enough to figure out no matter how much you love shrimp, there's just no substitute for Gulf Coast shrimp.

Because of this time away from the south, I can this might have been my first seafood gumbo. Crazy right? I have more than perfected my skills at Chicken and Sausage Gumbo, even gluten free. Thankfully, once you've got the roux down, what you put in it is all relative.

One of the things I like most about this recipe in comparison to chicken gumbo?  It cooks much faster!

This photo doesn't include crab meat, but I promise you the next time I make there will be some in there.  It is not a requirement by any means, because it was still a bowl of gumbo happiness, but oh, you'll be wishing there was some crab!

Shrimp and Sausage Gumbo

1 pound andouille sausage, cut into 1/4-inch-thick slices 
2 pounds shrimp, peeled and deveined
6 oz crabmeat, optional
1/2 cup vegetable oil  
1/2 cup gluten free flour blend, or all purpose flour
medium onion, chopped  
1/2 green bell pepper, chopped  
celery ribs, sliced 
6 cups hot water 
3-5 garlic cloves, minced  
bay leaves 
1 tablespoon Worcestershire sauce 
1 tablespoon Kitchen Bouquet 
2 teaspoons Creole seasoning 
1/2 teaspoon dried thyme 
1/2 to 1 teaspoon hot sauce
green onions, sliced  
1 teaspoon parsley 
a good shake of Filé powder, about a teaspoon
Hot cooked rice 
Optional: chopped green onions 

1. Cook sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. Move to large bowl and reserve drippings in cast iron pot.

2. Add 1/2 cup oil to the pot along with the gluten free flour blend and cook over medium heat, stirring constantly, 20 to 25 minutes, or until roux is a light chocolate color, or darker than peanut butter.

3. Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender. Cook garlic until it becomes fragrant.  Be sure not to let it burn.  Gradually add 2 cups hot water, whisk or stir vigorously until smooth.  Add rest of water and bring mixture to a boil; add sausage, and seasonings. Cook over medium heat, stirring occasionally, for at least 10 minutes.

4. When about ready to serve, add peeled shrimp. If desired add green onions and parsley. Do not overcook.  Once shrimp have turned opaque you are ready to serve.

5. Remove and discard bay leaves. Remove gumbo from heat. Sprinkle with filé powder, if desired. Serve over hot cooked rice.

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