Ingredients:
½ cup of unsalted butter
2/3 cup of all-purpose flour
1 tbsp. vegetable oil
1 lb Andouille sausage, sliced
1 large yellow onion, chopped finely
2 garlic cloves minced
1 medium green pepper, seeded and finely chopped
3 large celery stalks, finely chopped
1 (about 14 oz) can diced tomatoes
2 bay leaves
2 tbsp. Cajun seasoning
2 tbsp. kosher salt, plus more to taste
8 cups shrimp stock or shrimp stock and water
6 oz. of dark beer
1 cup sliced fresh okra (or 1 cup frozen cut okra thawed)
1 lb shrimp
White rice, brown rice or grits
Parsley and chopped scallion for serving
Making the roux:
In a large, heavy saucepan melt butter over medium heat.
When butter is bubbling and frothy, whisk in the flour until combined
Lower the heat and continue cooking, whisking or stirring until mixture turns a deep chocolate in 30-40 minutes, remove the roux from the heat, scrape into a bowl and reserve
In the saucepan heat the vegetable oil over medium-high heat
Add the Andouille and cook until sausage is brown and has released some of the fat.
Add the onion, green pepper, celery and garlic and cook until vegetables are starting to soften, approx. 5-7 minutes
Add the reserved roux back into the pan, stir to combine with vegetables and cook until starting to bubble.
Add the tomatoes, by leaves, Cajun seasoning, salt and stir everything to combine.
Add the shrimp stock or stock and water and the beer, scraping up any brown bits of sausage off the bottom of the pan
Bring to a boil, then lower heat, cover and simmer mixture for 1 hour.
After an hour, remove the cover, add the okra and continuing simmering, uncovered over medium heat for another ½ hours
Stir in the shrimp and cook for another 5 minutes until the shrimp cooked through
Serve over white/brown rice or grits and garnish with chopped parsley and green onions
Shrimp Gumbo
Anthony "Tony" Carter
ADSO-FS 14-05-03 SECNY
See the next page for Tony's Roux and Savory Grits
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