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
Remove the bay leaves.
Serve over white/brown rice or grits and garnish with chopped parsley and green onions
Savory Grits:
3 cups of water
1 cup of stone-round corn grits
½ tsp of salt
1 cup of heavy cream, divided
2 tbsp butter
¼ cup of grated parmesan cheese optional
Bring water boil and add grits and salt, reduce heat to medium-low. Cook for 10 minutes
Stir occasionally and most of the water should be absorbed and grits should be thicker.
Add half of the heavy cream and continue to simmer, stirring occasionally for another 10 minutes.
Stir in remaining heavy cream and simmer, partially covered until all the liquid is absorbed and 2-30 minutes.
Stir in the butter and Parmesan cheese if desired and serve warm.
Anthony "Tony" Carter
014-05-03 Sector New York
Tony's Roux and Savory Grits