Shrimp and Andouille Gumbo Recipe : : Recipes : Food Network

Ingredients

• Plain cooked white rice, for serving
• Peeled, deveined shrimp, reserved from making stock, below
• 1 pound andouille sausage, cut in ½-inch pieces (half-moons)
• 5 ½ cups reserved shrimp stock, recipe follows
• 6 cloves garlic, minced
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• + 11 more ingredients
• • ½ teaspoon ground black pepper
  • ½ teaspoon cayenne
  • ½ teaspoon ground white pepper
  • 1 tablespoon kosher salt
  • 2 bay leaves
  • ¾ cup flour
  • ¾ cup vegetable oil or lard
  • 2 celery stalks, diced
  • 2 large onions, diced
  • 1 green bell pepper, seeded and diced
  • 1 red bell pepper, seeded and diced

Combine peppers, onions, and celery in a bowl and have ready next to the stove. In a large heavy skillet (cast iron is best) heat oil until it just begins to smoke. Gradually add flour, whisking constantly. Continue whisking constantly and cook over medium to medium-high heat until roux is dark b...

View full recipe at SpringPad