Cajun Andouille Sausage and Shrimp Gumbo
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Serves/Makes: 16
Ready in: 1-2 hrs
- 3/4 cup lard
- 3/4 cup all-purpose flour
- 2 celery stalks, chopped
- 3 large onions, chopped
- 1 green bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 1 yellow bell pepper, seeded and chopped
- 2 bay leaves
- 2 teaspoons salt
- 2 teaspoons dried oregano
- 1 teaspoon cayenne pepper
- 5 bottles (8 ounce size) clam juice
- 2 cans (28 ounce size) Cajun-style diced tomatoes, undrained
- 2 pounds smoked Andouille sausage, sliced 1/4-inch thick
- 2 pounds okra, trimmed, sliced 1/4-inch thick
- 2 pounds large raw Gulf shrimp, peeled and deveined
- 3 fresh tomatoes, seeded, diced
- 1 pound long-grain rice, cooked
Melt the lard in a Dutch oven over medium-high heat. Add the flour and cook, stirring constantly, until it is a dark reddish-brown roux, about 8 minutes. Do not let the roux burn. Add the celery, onions, and bell peppers. Cook, stirring frequently, for 5 minutes. Add the bay leaves, salt, oregano, cayenne pepper, clam juice, tomatoes, and sausage. Bring to a simmer and cook for 15 minutes, stirring frequently. Add the okra and reduce the heat to a low simmer. Cook for 15 minutes or until the okra is tender. The gumbo can be made up to this point and refrigerated for up to 24 hours. Add the shrimp to the gumbo and cook until the shrimp are pink and cooked through, about 3 minutes. Remove the bay leaves. Spoon the sausage and shrimp gumbo over cooked rice and top with the fresh tomatoes. Serve immediately.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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by sgre52160
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