Everyone at some point in their lives, needs to learn to make a roux. If for no other reason, it's to have an amazing bowl of steaming shrimp gumbo. There are tons of variations, this is just one.
Shrimp Gumbo
Yield: 8
prep time: 45
cook time: 40
total time:1:20
Ingredients
- 1/2 cup peanut oil, or other vegetable oil
- 1/2 cup flour
- 1 green pepper, chopped
- 1 medium onion, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 1 Tbs Cajun seasoning
- 1 quart shellfish* or chicken stock, plus 1 cup water
- 2 tsp Worcestershire sauce
- 8-12 ounces smoked andouille sausage, cut into 1/4-inch thick rounds
- 2 lbs. shrimp, peeled and deveined
- Salt and pepper to taste
- 3-5 green onions, white and green parts, chopped
- File powder (optional)
- Hot sauce (such as Tabasco) to taste
- *Cooked white rice for serving
Instructions
- Let's begin by learning to
make a roux. In a heavy bottomed
Dutch oven, place the oil and the flour together and whisk until
smooth. Over medium heat, the
mixture will begin slightly bubbling.
At this stage, you may whisk every other minute or so. Roux's may not be walked off on and
ignored. They are completely demanding.
- After a while and a bit of
standing, your roux may begin to start shifting colors, perhaps not all
white, but rather a tan-nish color.
At this stage of the roux, you really need to pull up a stool and
continue to stir constantly.
- At some point, perhaps 20
minutes from the first blush stage of color, your roux should be darkening
more and more as it cooks. When it
reaches what is referred to as the 'old penny' look, it's time to add the
peppers, onions, and carrots.
Things move quickly from here.
Quickly add your garlic and seasonings, cooking for an additional
30 - 40 seconds.
- Add your stock, and water,
Worcestershire, stir and then add your andouille sausage. Bring to a simmer for about 20 minutes
or so to blend the flavors, then add your shrimp. Cook until the shrimp is done. Turn off the heat and allow to rest
while you prepare your bowl with rice, and any breads you may be
having.
- Served with lots of green onions, and tobasco if that is how you like it. Enjoy.
All photographs copyright Janet S. Grey.
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