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Andouille Sausage and Shrimp Recipe
This Andouille sausage and shrimp recipe is one of the main stays of gumbo and seafood gumbo. Now i always make enough to freeze and save for a rainy day. I mean if you are going to go th2rough the process make the most out of it.
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andouille sausage and shrimp recipe
 andouille = Cajun andouille = Louisiana andouille Pronunciation: ahn-DWEE or ann-DO-ee Notes: This is a spicy smoked Cajun sausage that's used in jambalaya and gumbo. Don't confuse it with the milder French andouille sausage. Substitutes: kielbasa This definition is from The Cook's Thesaurus
If you can't find andouille, use a local smoked sausage or kielbasa or whatever smoked sausage you like. This is one of the simplest gumbo's to make for a quick supper time meal. As with all gumbo recipes the only two really importent things to remember are: Don't burn the roux and drain the fat.
• 1 cup oil
• 1 cup flour
• 2 large onions, chopped
• 2 bell peppers, chopped
• 4 ribs celery, chopped
• 4 - 6 cloves garlic, minced
• 4 quarts chicken stock
• 2 bay leaves
• 2 teaspoons Creole seasoning, or to taste
• 1 teaspoon dried thyme leaves
• Salt and freshly ground black pepper to taste
• 2 pounds of pealed shrimp
• 2 pounds andouille or smoked sausage, cut into 1/2" pieces
• 1 bunch scallions (green onions), tops only, chopped
• 2/3 cup fresh chopped parsley
• File powder to taste
Brown the sausage, pour off fat. To much fat in the gumbo just makes it taste fatty and detracts for the complex flavors of the other ingredients
In a large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux-making skill), stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a Cajun-style roux. If you want to save time, or prefer a more New Orleans-style roux, cook it to a dark roux color, over lower heat if you're nervous about burning it.
Add the vegetables and stir quickly. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 4 minutes.
Add the stock, seasonings, and sausage. Bring to a boil, then cook for about one hour, skimming fat off the top as needed. Add shrimp in for the last 10 minutes of cooking so that you don't over cook it.
Add the chopped scallion tops and parsley, and heat for 5 minutes. Serve over rice in large shallow bowls. Accompany with a good beer and lots of hot, crispy French bread.
YIELD: About 12 entree sized servings.
Meatloaf
Get creative and add some of your leftover meatloaf to the pot. |
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