I’ve made gumbo several times in my lifetime, but not the real Cajun type with a roux. There is just something intimidating just in the word roux. Not very many people know how to pronounce it and then not very many know what the meaning is. The term is in my high school textbook that I use with my class. It is hilarious to hear students pronounce it. Recently after Katrina we have many students from New Orleans. You should see the looks they give the Southerners from Georgia. Don’t you know anything? A roux? Well, I fall into that category. I have never made a real roux. Yeah, one for macaroni and cheese sauce or for a rich brown gravy, but for a gumbo? NO! My mother never once made gumbo that I can remember. She could make a mean red-eyed gravy and macaroni and cheese to die for, but no New Orleans style roux. I love gumbo and when I recently found a meat market that sells the best Andouille sausage I had to try my hand at it. I must say that a roux is quite easy.
It is a recipe from Bon Appetit and got a high rating while it is quite easy to put together. I love the flavor and best of all it called for fresh home-grown tomatoes to top it with, which I had plenty and added just the right amount of acidity to the dish. Since it is the end of the tomato season and you might not have them don’t worry it is good without them. What I really like about this is that a novice cook can feel a great deal of accomplishment after making this. If you can cut up vegetables and stir you can do this! EASY!!!!
I didn’t do the step-by-step of cutting everything up, but did photo the roux when ready to give you an idea of the color.
If you are wondering about the saga of the new school year. It is going! The hardest year that I have ever had in all my years of teaching. The students are absolutely wonderful, but the number of them and the shear work that goes with the numbers is just unbelievable. I still do not have a clue as to what I am doing for labs. If any of you have any great ideas I certainly would appreciate it. Just remember that I have forty-five minutes to cook, eat, and clean-up. Bon appetit!!!
Here’s the color of the roux.
Shrimp and Andouille Sausage Gumbo from Bon Appetit
yield: 8 servings ( Just a side note here. I halved this recipe and it worked very well, but I used a full pound of sausage. Change it up for your taste!)
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 4 celery stalks, coarsely chopped
- 2 medium onions, coarsely chopped
- 2 green peppers, chopped
- 2 bay leaves
- 2 teaspoons salt
- 2 teaspoons dried oregano
- 1/2 teaspoon cayenne pepper
- 5 8- ounce bottles clam juice
- 1 28-ounce can plum tomatoes, drained, chopped
- 1 pound smoked andouille sausage halved lengthwise, slice 1/4 inch thick
- 1/2 lb. okra, trimmed, cut crosswise into 1/4 inch slices
- 2 pounds medium shrimp, peeled, deveined
- Freshly, cooked long-grain rice
- Heat oil in a heavy large Dutch oven over high heat until almost smoking. Add flour and stir until dark red-brown, about 8 minutes. Check out the photo.
- Immediately add celery, onions, and bell peppers. Cook for 5 minutes, stirring and scraping bottom of pan often.
- Mix in bay leaves, salt, oregano, and cayenne.
- Add clam juice, canned tomatoes, and sausage.
- Boil 15 minutes. Add okra, reduce heat and simmer until okra is tender, about 15 minutes . (Can be made 1 day ahead. Cover and chill. Bring to simmer before continuing)
- Add shrimp to gumbo and simmer until just cooked through, about 3 minutes.
- Mound rice in soup bowls. Ladle gumbo over. Sprinkle with tomatoes.