SHRIMP and SAUSAGE GUMBO Photo Gallery by Chip Curley at pbase.com

SHRIMP and SAUSAGE GUMBO

ROUX: Whisk equal parts vegetable oil and flour into a iron skillet and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours at 350 degrees F. ,whisking 2 to 3 times throughout the cooking process.
STOCK: De-head, peel and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator. Place the heads and shells in a 4-quart saucepan along with the 2 quarts of water, set over high heat and bring to a boil. Decrease the heat to low and simmer for 1 hour or until the liquid has reduced to 1-quart. Remove from the heat and strain the liquid into a container, discarding the solids.
GUMBO: Once the roux is done, carefully remove it from the oven and set over medium-high heat. Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent. Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine. Gradually add the shrimp broth while whisking continually. Decrease the heat to low, cover and cook for 35 minutes. Turn off the heat, add the shrimp and browned sausage and stir to combine. Cover and allow to sit for 10 minutes prior to serving. Serve over rice.
RICE: Ingredients 2 cups long grain white rice 3 1/2 cups boiling water or stock 1/4 cup olive oil 2 teaspoons salt. Pour the boiling water or stock into a baking dish or casserole dish. Add the olive oil and the salt. Add the rice to the dish of hot liquid. Cover tightly with aluminum foil or a casserole lid. Bake the rice at 350º F for about 30 minutes. Fluff the rice with a fork prior to serving. Garnish with fried okra and onion ring crunchies.
Please visit my FRIED SHRIMP POBOY, BACON WRAPPED SHRIMP, CHEESY GRITS AND SHRIMP, SALT AND PEPPER SHRIMP, NEW ORLEANS BARBECUE SHRIMP, COCONUT SHRIMP, NEW ORLEANS BREAD PUDDING, RED BEANS AND RICE, and Mardi Gras in Nashville Gallery,and Fat Tuesday in Nashville,New Orleans Mardi Gras and my Nashville Websites and my other photo galleries and It's All About Beads!!!

Louisiana Seafood	Fri-Sun Farmers Mkt	Clean shrimp save shells	Roux
	Stir Roux	Bake roux until dark brown	Dark Brown Roux	shells, heads and tails
Boil shells for stock	Trinity +	Andouille	Brown	Saute
Add Stock & Roux	Add Sausage	Add shrimp	Bake rice	Fluff Rice
Garnish fried okra

comment |

Chip Curley		16-Mar-2012 07:44
Ingredients 4 ounces vegetable oil 4 ounces all-purpose flour 1 1/2 pounds raw, whole, head-on medium-sized (31-50 count) shrimp 2 quarts water 1 cup diced onion 1/2 cup diced celery 1/2 cup diced green peppers 2 tablespoons minced garlic 1/2 cup peeled, seeded and chopped tomato 1 tablespoon kosher salt 1/2 teaspoon freshly ground black pepper 1 teaspoon fresh thyme, chopped 1/4 teaspoon cayenne pepper 2 bay leaves 1/2 pound andouille sausage, cut into 1/4-inch pieces and browned 1 pound Okra cut into small pieces

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