Ingredients
The Cajun Trinity
1 onion
2-4 stalks celery
1 green pepper1 1/2 stick butter
1C flour
1 lb andouille sausage
2 packages salad shrimp
1 lb large shrimp (uncooked)
1 (or 2 if you like it) bag frozen okra (you can use fresh as well
1 large can stewed tomatoes
1-2C seafood or chicken broth
Gumbo file
Uncle Tony’s Seasoning
2 Bay leaves
Preparation
Chop the Cajun trinity and set aside
Melt 1/2 stick butter in a skillet and add the chopped veggies to the butter to saute. While these are sauteing, make your roux
Roux: (here is a good reference for more detail on roux)
In a stock pot melt a stick of butter over medium-low heat, once melted slowly add the flour slowly stirring with a wooden spoon. After 5 minutes or so your roux will smell nutty (mmmmm – so good) For Gumbo you want a dark roux. This will take about 15 minutes or more of stirring – be patient – this makes or breaks the Gumbo!
Once the roux is done, add in your Cajun trinity, one bag of salad shrimp (these guys will disintegrate while simmering but add great flavor) and tomatoes to the roux.
Slice up your andouille and heat it up in the veggie skillet then add to the Gumbo.
Add okra and broth to just cover all ingredients
Stir in bay leaves, gumbo file and Uncle Tony’s to taste
Cover and simmer for 20 minutes, stirring frequently and adding broth as needed to keep it from burning
Peel the large shrimp and add to the Gumbo with the second bag of salad shrimp
Simmer uncovered for another 10 -15 minutes.
Adjust seasoning to your taste
Serve over white rice.
SevenSenses 