* Exported from MasterCook * Shrimp And Andouille Gumbo Recipe By : David Rosengarten Serving Size : 6 Preparation Time :0:00 Categories : Soups/Stews Seafood Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Vegetable oil 3/4 cup Flour 2 cups Chopped onions 1 1/2 cups Chopped green bell peppers 1 cup Chopped celery 4 cups Sliced okra - (abt 1 1/2 lbs) 1 tablespoon Minced garlic 2 Bay leaves 1/2 teaspoon Freshly-ground white pepper 1/2 teaspoon Cayenne pepper 1/2 teaspoon Freshly-ground black pepper 1/2 teaspoon Dried thyme 1/4 teaspoon Dried oregano 5 1/2 cups Shrimp, crab, or fish stock 1 cup Peeled, chopped tomatoes 1 pound Andouille sausage -- cut 1/2" chunks 2 pounds Medium shrimp -- peeled, deveined 3 tablespoons File powder (available in specialty food stores) In a deep, heavy skillet, heat oil over high heat until just smoking. Gradually add flour, whisking constantly until incorporated. Continue to cook, whisking, until roux darkens to a rich, deep, nutty color. Immediately add onions, green peppers, and celery and cook, stirring, 3 minutes. Add 3 cups of the okra, garlic, herbs and spices. Meanwhile, in a large Dutch oven or heavy soup pot, bring stock to a vigorous boil. Spoon roux a little at a time into boiling stock, stirring well after each addition until dissolved and liquid has thickened. Reduce heat to a simmer and add tomatoes and Andouille. Simmer 15 minutes, stirring frequently. Add remaining 1 cup okra and continue to simmer 10 minutes more. Add shrimp and continue to simmer 3 minutes, or until just cooked through. Before serving, stir in file powder to thicken. This recipe yields 6 to 8 servings. Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-4600 broadcast 04-27-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-06-1998 - - - - - - - - - - - - - - - - - -