Title: Shrimp And Andouille Gumbo
Categories: Taste2
Yield: 6 servings

3/4 c Vegetable oil
3/4 c Flour
2 c Chopped onions
1 1/2 c Chopped green bell peppers
1 c Chopped celery
4 c Sliced okra -; (abt 1 1/2
-lbs)
1 tb Minced garlic
2 Bay leaves
1/2 ts Freshly-ground white pepper
1/2 ts Cayenne pepper
1/2 ts Freshly-ground black pepper
1/2 ts Dried thyme
1/4 ts Dried oregano
5 1/2 c Shrimp; crab, or fish stock
1 c Peeled; chopped tomatoes
1 lb Andouille sausage; cut 1/2"
-chunks
2 lb Medium shrimp; peeled,
-deveined
3 tb File powder
(available in specialty food
-stores)

In a deep, heavy skillet, heat oil over high heat until just smoking.
Gradually add flour, whisking constantly until incorporated. Continue to
cook, whisking, until roux darkens to a rich, deep, nutty color.
Immediately add onions, green peppers, and celery and cook, stirring, 3
minutes. Add 3 cups of the okra, garlic, herbs and spices. 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. Reduce heat to a simmer
and add tomatoes and Andouille. Simmer 15 minutes, stirring frequently. Add
remaining 1 cup okra and continue to simmer 10 minutes more. Add shrimp and
continue to simmer 3 minutes, or until just cooked through. Before serving,
stir in file powder to thicken. This recipe yields 6 to 8 servings.

Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK -
(Show # TS-4600 broadcast 04-27-1998) Downloaded from their Web-Site -
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

05-06-1998

Recipe by: David Rosengarten

Converted by MM_Buster v2.0l.