Shrimp, Okra and Andouille Smoked Sausage Gumbo

Submitted by Chef #318870 cherylann

"Delicious cajun gumbo! Spicy and flavorful. Can be main dish ( 9) or appetizer 18 servings)."

 

• Ready In: 1hr 30mins
• Ingredients: 17
• Serves: 8

ingredients

• 1⁄2 cup vegetable oil
• 2 1⁄2 lbs okra, to make 8 1/2 cups in all. (I use frozen cut up okra)
• 1 1⁄2 teaspoons white pepper, in all
• 1 1⁄2 teaspoons ground red pepper, in all (cayenne)
• 1 teaspoon black pepper
• 2 cups finely chopped onions
• 10 10 cups seafood stock or 10 cups vegetable stock
• 2 cups peeled and chopped tomatoes
• 2 teaspoons salt
• 1 teaspoon minced garlic
• 3⁄4 teaspoon onion powder
• 1⁄2 teaspoon dried thyme leaves
• 1⁄2 cup unsalted butter
• 1 lb andouille smoked sausage (or Polish sausage-Kielbasa, cut into 1//4 inch slices)
• 1 lb peeled medium shrimp
• 1⁄2 cup finely chopped green onion
• 2 1⁄4 cups hot cooked rice

directions

1. In a 5 1/2 quart saucepan, heat the oil until hot. Add 6 cups of the okra. Cook for 3 minutes, stirring occasionally. Add 1 teaspoon of the white pepper, 1 teaspoon of the red pepper and the black pepper and stir well. Cook until well browned. (about 10 minutes), stirring frequently. Stir in the onions; cook for 5 minutes, stirring often and scraping pan bottom as needed. Add 1 cup of the stock (or water) and cook for 5 minutes, stirring occasionally. Stir in the tomatoes and cook for 8 more minutes, stirring frequently. Add another 2 cups stock ( or water) cook for 5 minutes. Stir in the remaining 1/2 teaspoon white pepper, 1/2 teaspoon red pepper and the salt, garlic, onion powder and thyme. Add the butter and continue cooking over high heat, stirring until butter is melted and scraping the bottom well.
2. Add the remaining 7 cups of stock, stirring well. Bring to boil, stirring occasionally. Add the andouille sausage and return to a boil; reduce heat and simmer about 45 minutes more, stirring occasionally. Add the remaining 2 1/2 cups okra; simmer 10 minutes. Then add the shrimp and green onions. Return gumbo to a boil, then remove from heat. Skim any oil from the surface and serve immediately.
3. To serve, place a mounded 1/4 cup rice in the center of each serving bowl; spoon 1 1/2 cups gumbo around the rice. Serve half that amount for appetizer.