Shrimp And Andouille Gumbo Recipe

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Nutrition per serving    (USDA % daily values)
CAL
479
FAT
107%
CHOL
74%
SOD
121%

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Ingredients for 10 servings

1/2 teaspoon dried thyme

3 black peppercorns

2 large onions, diced

1/2 teaspoon ground white pepper

1/2 cup white wine

1 stalk celery, roughly chopped

6 cloves garlic, minced

1 small onion, roughly chopped

Peeled, deveined shrimp, reserved from making stock, below

1/2 teaspoon dried oregano

2 pounds medium shrimp, with shells

1/2 teaspoon cayenne

2 tablespoons vegetable oil

1 pound andouille sausage, cut in 1/2-inch pieces (half-moons)

Water

3/4 cup vegetable oil or lard

5 1/2 cups reserved shrimp stock, recipe follows

3/4 cup flour

2 bay leaves

1 bay leaf

1 tablespoon kosher salt

1 green bell pepper, seeded and diced

Plain cooked white rice, for serving

2 celery stalks, diced

1 red bell pepper, seeded and diced

1 carrot, roughly chopped

1/2 teaspoon ground black pepper

1/2 teaspoon dried thyme leaves (or a couple fresh sprigs)

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