Shrimp-Tasso-Andouille Sausage Gumbo

Name: Shrimp-Tasso-Andouille Sausage Gumbo
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 20
Cuisine: Creole, Cajun
Ingredients: 454 grams andouille or smoked sausage; 1 teaspoon black pepper; 2 large ribs large celery ribs, chopped; 4 kilograms boxes chicken broth; 20 servings Hot cooked rice; 2 teaspoons dried thyme; 237 milliliters all-purpose flour; 79 milliliters chopped fresh parsley; 4 larges garlic cloves, minced; 2 larges green bell peppers, chopped; 20 servings Garnishes: sliced green onions, filé powder; 1 teaspoons ground red pepper; 4 mediums onions, chopped; 2 kilograms raw shrimp, peeled and, if desired, deveined; 237 milliliters vegetable oil; 454 grams tasso or smoked ham

Shrimp-Tasso-Andouille Sausage Gumbo is a dairy free recipe with 20 servings. This recipe covers 19% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 27g of protein, 10g of fat, and a total of 327 calories. Head to the store and pick up bell peppers, chicken broth, celery, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. From preparation to the plate, this recipe takes approximately 5 hours. It works well as a rather expensive main course. This recipe is typical of Creole cuisine.

Instructions

Cut first 2 ingredients into bite-size pieces.

Place in a large Dutch oven over medium heat, and cook, stirring often, 20 minutes or until browned.

Equipment you will use

Dutch Oven

Drain on paper towels. Wipe out Dutch oven with paper towels.

Equipment you will use

Paper Towels

Dutch Oven

Heat oil in Dutch oven over medium heat; gradually whisk in flour, and cook, whisking constantly, 25 minutes or until mixture is a dark mahogany.

Ingredients you will need

All Purpose Flour

Cooking Oil

Equipment you will use

Whisk

Dutch Oven

Stir in onions and next 3 ingredients; cook, stirring often, 18 to 20 minutes or until tender. Gradually add broth. Stir in sausage, tasso, thyme, and black and red ground peppers.

Ingredients you will need

Peppers

Sausage

Onion

Broth

Thyme

Bring mixture to a boil over medium-high heat. Reduce heat to medium-low, and simmer, stirring occasionally, 2 1/2 to 3 hours. Stir in shrimp the last 15 minutes of cooking; stir in parsley.

Ingredients you will need

Parsley

Shrimp

Remove from heat; serve over hot cooked rice.

Ingredients you will need

Cooked Rice

Garnish, if desired.

: Omit chicken thighs and proceed with Steps 1, 2, and Proceed with Step 4, stirring in 4 lb. medium-size raw shrimp, peeled and, if desired, deveined, the last 15 minutes of cooking.

Ingredients you will need

Chicken Thighs

Raw Shrimp

Philip Elliott, Baton Rouge, Louisiana

Equipment

Dutch Oven

Paper Towels

Whisk

Ingredients

Servings:

454grams

andouille or smoked sausage 1teaspoon

black pepper 2large ribs

large celery ribs, chopped 4kilograms

boxes chicken broth 20servings

Hot cooked rice 2teaspoons

dried thyme 237milliliters

all-purpose flour 79milliliters

chopped fresh parsley 4larges

garlic cloves, minced 2larges

green bell peppers, chopped 20servings

Garnishes: sliced green onions, filé powder 1teaspoons

ground red pepper 4mediums

onions, chopped 2kilograms

raw shrimp, peeled and, if desired, deveined 237milliliters

vegetable oil 454grams

tasso or smoked ham

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp on the menu? Try pairing with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is Zind-Humbrecht Calcaire Pinot Gris. It has 4.7 out of 5 stars and a bottle costs about 46 dollars.

Zind-Humbrecht Calcaire Pinot Gris

Bright yellow/gold color, quite luminous. Superb smoky toasty nose, typical for this grape on limestone in Alsace (no new oak in our wines, just very long total lees contact). Some light reductive aromas that actually fit the style of dry Pinot-Gris. The palate is rich and creamy, with a velvety texture yet fully dry. It is an easy wine to drink now as there is no unnecessary weight. The finish is nice and round but fully dry. The complex limestone blend brings great acid balance and a certain weight. It should develop very nicely over the next few years.