Shrimp and Andouille Gumbo
¾ vegetable oil
¾ cup flour
2 cup chopped onions
1½ cup chopped green bell peppers
1 cup chopped celery
4 cup sliced okra (about 1½ pound)
1 tablespoon minced garlic
2 bay leaves
½ teaspoon white pepper
½ teaspoon cayenne
½ teaspoon black pepper
½ teaspoon dried thyme
¼ teaspoon dried oregano
5½ cup shrimp, crab fish stock
1 cup peeled, chopped tomatoes
1 lb andouille sausage, cut in inch chunks
2 lb medium shrimp, peeled and deveined
3 tablespoon file powder
1. In a deep, heavy skillet, heat oil over high heat until just smoking.
2. Gradually add flour, whisking constantly until incorporated. Continue to cook, whisking, until roux darkens to a rich, deep, nutty color.
3. Immediately add onions, green peppers, and celery and cook, stirring, 3 minutes.
4. Add 3 cups of the okra, garlic, herbs and spices.
5. Meanwhile, in a large Dutch oven or heavy soup pot, bring stock to a vigorous boil. Spoon roux a little at a time into boiling stock, stirring well after each addition until dissolved and liquid has thickened.
6. Reduce heat to a simmer and add tomatoes and Andouille. Simmer 15 minutes, stirring frequently.
7. Add remaining 1 cup okra and continue to simmer 10 minutes more.
8. Add shrimp and continue to simmer 3 minutes, or until just cooked through.
9. Before serving, stir in file powder to thicken.
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