Northwest Gumbo

From my collection of handwritten recipes. Note: This does not include the time it takes to make the roue (oil and flour). It could take 1 hour or more to get the right color without burning it. If it burns, you have to toss it and start over.

• Ready In: 1 hr 20 mins
• Serves: 8-10
• Yields: 1 pot gumbo

Ingredients

• 1 1⁄2 lbs andouille sausages
• 1 1⁄2 lbs shrimp
• 1  cup  chopped onion
• 1  cup  chopped celery
• 1 1⁄2 cups  chopped green peppers
• 1  quart  fish stock (or chicken stock)
• 1⁄2 teaspoon garlic powder
• 1⁄4 teaspoon cayenne pepper
• 2  teaspoons paprika
• 1⁄4 teaspoon white pepper
• 1⁄4 teaspoon black pepper
• 1  cup  chopped green onion
•  salt
• 3⁄4 cup  oil
• 3⁄4 cup flour

Directions

1. Saute sausage in a little oil until well browned and remove. Add 3/4 cup of oil and 3/4 cup of flour to the pan and cook over medium heat until dark brown. DO NOT BURN! Add yellow onion, celery, green pepper and seasoning and cook until vegetables are soft. Add the sausage and shrimp to the pan and continue to cook until hot. Add the stock, green onion and simmer for 30-40 minutes. Serve in bowls over rice.