07 Oct Shrimp Gumbo

Serves: 11
Total Time: Prep: 30 min; Cook: 1 hour

INGREDIENTS:

• 1/4 cup all-purpose flour
• 1/4 cup bacon grease
• 3 celery ribs, chopped
• 1 medium poblano pepper, chopped
• 1 medium yellow onion, chopped
• 1 carton (32 ounces) chicken broth
• 3 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon cayenne pepper
• 2 pounds uncooked large shrimp, peeled and deveined
• 1 lb andouille sausage
• 1 package (16 ounces) frozen sliced okra
• 4 green onions, sliced
• 1 large tomato, chopped
• 1 can (6oz) tomato sauce
• 1 teaspoon Cajun seasoning
• 4 ea bay leaves
• ½ teaspoon dry thyme
• 2 teaspoons gumbo file powder
• 1 ½ tablespoons Worcestershire sauce
• Hot cooked rice

INSTRUCTIONS:

1. In a Dutch oven over medium heat, cook and stir flour and grease until caramel-colored, stirring occasionally, about 12 minutes (do not burn). Add the celery, green pepper and onion; cook and stir until tender, for 5-6 minutes. Stir in the broth, garlic, salt, pepper and cayenne, herbs and Bay leaves; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
2. Stir in the shrimp, okra, green onions and tomato. Return to a boil. Reduce heat; cover and simmer until shrimp turn pink, 10 minutes. Stir in file powder.
3. Taste and adjust seasoning if needed.
4. Serve with rice.