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Shrimp Gumbo with Andouille Sausage: Difference between revisions
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Shrimp Gumbo with Andouille Sausage (view source)
Revision as of 21:53, 10 November 2012
, 10 November 2012no edit summary
(Created page with "===Yield=== 4 to 6 servings Preparation time: about 1 hour ==Ingredients== 1 pound medium shrimp in the shell Salt and pepper 2 teaspoons chopped fresh thyme 6 garlic clo...") |
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==Summary== | |||
===Yield=== | ===Yield=== | ||
4 to 6 servings | 4 to 6 servings | ||
===Time=== | |||
About 1 hour | |||
==Ingredients== | ==Ingredients== | ||
1 pound medium shrimp in the shell | * 1 pound medium shrimp in the shell | ||
Salt and pepper | * Salt and pepper | ||
2 teaspoons chopped fresh thyme | * 2 teaspoons chopped fresh thyme | ||
6 garlic cloves, minced | * 6 garlic cloves, minced | ||
4 tablespoons olive oil | * 4 tablespoons olive oil | ||
1 1/2 cups diced onion | * 1 1/2 cups diced onion | ||
1 cup diced red or green bell pepper | * 1 cup diced red or green bell pepper | ||
1/2 cup diced celery | * 1/2 cup diced celery | ||
4 tablespoons all-purpose flour | * 4 tablespoons all-purpose flour | ||
1 tablespoon tomato paste | * 1 tablespoon tomato paste | ||
1 teaspoon paprika | * 1 teaspoon paprika | ||
1/4 teaspoon cayenne | * 1/4 teaspoon cayenne | ||
1 cup diced ripe tomato, fresh or canned | * 1 cup diced ripe tomato, fresh or canned | ||
6 ounces smoked andouille sausage, in 1-inch-thick slices | * 6 ounces smoked andouille sausage, in 1-inch-thick slices | ||
6 cups shrimp broth or chicken broth | * 6 cups shrimp broth or chicken broth | ||
2 cups chopped okra | * 2 cups chopped okra | ||
1 tablespoon filé powder | * 1 tablespoon filé powder | ||
1/2 cup chopped scallions for garnish | * 1/2 cup chopped scallions for garnish | ||
==Method== | ==Method== | ||
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# Stir in shrimp broth and reduce heat to medium. With a wooden spoon, scrape bottom of pot to dissolve any browned bits. Simmer for about 25 minutes, until gumbo base thickens somewhat. Taste and adjust salt. (You may prepare gumbo base up to this point several hours ahead; bring it back to a brisk simmer before continuing.) | # Stir in shrimp broth and reduce heat to medium. With a wooden spoon, scrape bottom of pot to dissolve any browned bits. Simmer for about 25 minutes, until gumbo base thickens somewhat. Taste and adjust salt. (You may prepare gumbo base up to this point several hours ahead; bring it back to a brisk simmer before continuing.) | ||
# Add okra and let cook until softened, about 5 minutes. Add shrimp and cook for 2 minutes more. Turn off heat. Stir in filé powder. Serve immediately, sprinkled with scallions, along with steamed rice or cornbread if desired. | # Add okra and let cook until softened, about 5 minutes. Add shrimp and cook for 2 minutes more. Turn off heat. Stir in filé powder. Serve immediately, sprinkled with scallions, along with steamed rice or cornbread if desired. | ||
==Source== | |||
[http://www.nytimes.com/2012/11/07/dining/pursuing-a-legendary-gumbo.html?_r=0 ''"Gumbo’s Taste of Something Different," New York Times''], 02-NOV-12. | |||