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Monday, December 19, 2011

Shrimp and Andouille Sausage Gumbo


I had Andouille Sausage...I had Shrimp...and I had pickled some Okra this past summer after a trip to the farmers market...what to make...what to make. I love gumbo, creole, jambalaya anything New Orleans. You can pretty much find recipes out there for different styles, different flavors, but however you choose to make it, the stew/soup/meal will turn out excellent.
In order to make it, I had to use two different stocks, shrimp and chicken. Dave and I have this motto, we never throw anything away. All of our veggie scraps and chicken scraps (the carcass) gets put into freezer bags and periodically we make homemade chicken stock. So I used our homemade chicken stock for this recipe. Also, we do the same thing with the lil shrimp carcasses. Whenever we have shrimps, and we peel them, we save the peels and freeze those as well. So while you are preparing your veggies, you can actually start making your shrimp stock for this recipe. It is pretty much ready in no time and add such flavor to the recipe! However, if you can't be bothered, you can definitely use store bought!

Stock Ingredients:
2 pounds medium shrimp, with shells
1 small onion, roughly chopped
1 carrot, roughly chopped
1 stalk celery, roughly chopped
1/2 cup white wine
Water
3 black peppercorns
1/2 teaspoon dried thyme leaves

Gumbo Ingredients
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 orange bell pepper, seeded and diced
1 large red onions, diced
2 celery stalks, diced
5 cloves garlic, minced
2 cups kale, chopped
1 cup pickled okra, sliced
6 tbsp butter
3 tbsp corn starch
1 tablespoon kosher salt
1 tbsp paprika
1 tbsp chili powder
1/2 teaspoon ground white pepper
1/2 teaspoon cayenne
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon chipotle
1 can diced tomatoes, no salt added
Reserved Shrimp stock (About 4 – 5 cups)
1 cup white wine
2 cups homemade chicken stock
1 pound andouille sausage, cut in
1/2-inch pieces
Peeled, deveined shrimp
Plain cooked white rice, for serving

For the shrimp stock, peel and de-vein the shrimp and reserve the shells. Refrigerate the shrimp until needed. In a saucepan or stockpot, add all ingredients but the water. Slowly add the water until ingredients are covered. Bring to a boil and immediately reduce to a simmer. Skim impurities (i.e., scum) from top of stock and simmer for approximately 30 to 45 minutes. Strain stock and reserve.

In a Dutch oven, heat the oil. Add the sliced andouille sausage and just sauté until almost done. Remove from the heat. Add the shrimp and sauté until just slightly translucent. Again, remove from the heat. Add a touch more oil if needed. Add the onions and cook till translucent. Add the garlic, all peppers and garlic. Sauté for about 7 – 8 minutes. Add salt and dry seasonings and garlic and stir to combine, cooking for another 1 to 2 minutes. Add about 2 tbsp of butter and let melt.

Deglaze the bottom of the pan with the wine and the chicken stock. Add the reserved chicken stock and the diced tomatoes. Add the kale to the mixture and let simmer. In a coffee cup, take the remaining 4 tbsp of butter and the corn starch and mash the butter and cornstarch together until well blended. Pour the mixture into the gumbo and make sure you stir completely. This will help thicken the broth slightly. Taste and adjust seasonings if necessary.