Shrimp & Andouille Sausage Gumbo

Submitted by Joel Ehrlich
Yields 8 Servings

Ingredients:

• 1/2 Cup Vegetable Oil
• 1/2 Cup All-Purpose Flour
• 4 Stalks Celery, chopped coarsely
• 2 Medium Onions, chopped coarsely
• 2 Green Bell Peppers, seeded, cored & chopped
• 2 Bay Leaves
• 2 tsp Salt
• 2 tsp Dried Oregano, crumbled
• 1/2 tsp Cayenne
• 40 oz Clam Juice
• 28 oz Canned Plum Tomatoes, drained & chopped
• 1 lb Smoked Andouille Sausage, halved lengthwise & cut into 1/4" slices
• 1/2 lb Okra, trimmed & cut crosswise into 1/4" slices
• 2 lb Uncooked Medium Shrimp, peeled & de-veined
• Cooked Long Grain Rice
• 2 Tomatoes, seeded & diced

Cooking Instructions

1. Heat the oil in a large Dutch oven over high heat until it is almost smoking.
2. Add the flour and cook, stirring, until dark reddish-brown (about 8 minutes).
3. Add the celery, onions and bell peppers at once.
4. Cook 5 minutes, stirring and scraping the bottom of the pan.
5. Mix in the bay leaves, salt, oregano and cayenne.
6. Add the clam juice, canned plum tomatoes and sausage.
7. Boil 15 minutes.
8. Add the okra.
9. Reduce heat.
10. Simmer until the okra is tender (about 15 minutes).
11. Add the shrimp.
12. Simmer until just cooked through (about 3 minutes).
13. Mound rice in each soup bowl.
14. Ladle the gumbo over.
15. Serve sprinkled with diced tomato.

Enjoy the taste of New Orleans!

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