MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Nawlins Shrimp Gumbo w/Andouille Sausage
 Categories: Seafood, Pork, Vegetables, Herbs, Chilies
      Yield: 6 servings
 
    1/2 c  (120 ml) peanut oil
    1/2 c  + 2 tb (90 g) A-P flour
      1    Green bell pepper; chopped
      1 md Onion; chopped
      3    Celery ribs; chopped
      4 cl Garlic; minced
      1 tb Cajun seasoning
      1 qt (950 ml) shellfish or
           - chicken stock
           +=PLUS=+
      1 c  (236 ml) water
      2 ts Worcestershire sauce
     12 oz (340 g) smoked andouille
           - sausage; in 1/4" rounds
      2 lb (907 g) shrimp; peeled,
           - deveined
           Salt and pepper
      5    Green onions; white & green,
           - chopped
      1 tb File powder
           Hot sauce
 
  MAKE THE ROUX: Heat the peanut oil in a large,
  thick-bottomed pot, such as a Dutch oven, on medium high
  heat, for a minute or two. Whisk in the flour and lower
  the heat to medium. Stir almost constantly, making sure
  to scrape the bottom of the pan as you stir.
  
  Let the roux cook until it is the color of peanut
  butter, then lower the heat to medium low. Keep cooking
  and stirring (careful, you want the flour to cook, not
  burn!) until the roux is the color of an old penny,
  about 20-30 minutes total time.
  
  Note that as the roux cooks, first it will clump up and
  thicken, but as the flour continues to brown past the
  peanut butter color stage, it will loosen up a bit.
  
  STIR IN THE VEGETABLES: Mix in the "holy trinity" of
  green pepper, onion and celery and increase the heat to
  medium-high. Cook, stirring often, for 5 minutes.
  
  Add the garlic and cook another 2 minutes. Stir in the
  Cajun seasoning.
  
  SLOWLY ADD STOCK, THEN SIMMER: In a separate pot, heat
  the stock and water until steamy. Slowly add the steamy
  stock and water to the bell pepper onion roux mixture,
  stirring constantly while you do so.
  
  Bring the gumbo to a simmer and add the Worcestershire
  sauce and salt to taste. Simmer gently for 30 minutes.
  
  If you find that the roux has broken a bit and oil is
  pooling on the surface of the gumbo, whisk in about
  another 1/2 to 1 cup of water. This will often "fix" it.
  
  STIR IN THE ANDOUILLE SAUSAGE: Cook for 5 minutes
  (andouille sausage is already cooked, so you just need
  to heat it).
  
  ADD THE SHRIMP AND SIMMER: Add the shrimp, and a
  tablespoon of file powder (if using), return to a
  simmer, and cook another 5 minutes, until the shrimp has
  just cooked through. Add salt and black pepper to taste.
  
  SERVE: Serve with white rice, garnished with green
  onions. To eat, sprinkle with filé powder and hot sauce.
  
  Recipe by Elise Bauer
  
  RECIPE FROM: https://www.simplyrecipes.com
  
  Uncle Dirty Dave's Archives
 
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