Shrimp And Andouille Gumbo

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
1282
FAT
130%
CHOL
47%
SOD
121%

Comments

This was so delicious I couldn't stop eating it! I added about a quarter cup more flour to the roux and then cooked it until it was nearly burnt for added depth. You can also wait until the last minute to add the shrimp if you want a more typical just cooked shrimp texture.
36c058be6991   •  5 Mar   •  Report
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Ingredients for 4 servings

1/2 cup vegetable oil

1/2 cup all-purpose flour

1 small cup onion, minced (about 1/2 cup)

1 small green bell pepper, minced (about 1/2 cup)

2 stalks celery, minced (about 1/2 cup)

1 quart chicken stock or low-sodium broth

2 bay leaves

1/2 pound shrimp, peeled, deveined, and cut into 1/2-inch dice

1/4 pound andouille sausage, cut into 1/2-inch-thick rounds

1/2 pound fresh okra, trimmed and cut into 1/2-inch-thick rounds

1/2 teaspoon salt

1/2 teaspoon cayenne pepper

1/4 teaspoon freshly ground black pepper

4 cups cooked white rice

Hot pepper sauce, such as Tabasco

About 2 teaspoons filé powder

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