Shrimp Gumbo

These is one of many Louisiana Creole recipes i have. I happen to like this dish allot, it has a few steps but it is worth it.

Shrimp Gumbo

Ingredients

1 stick of unsalted butter
1/2 cup of flour
olive oil
1 1/2 pounds of shrimps, heads and shells on
2 quarts of water
1 large onion diced
5 to 6 celery stalks diced you want just over a cup
4 stalks of celery cut into quarters - no i did repeat myself you will need these
1 to 2 large red pepper diced, again you want just over a cup
2 cups of diced tomatoes, seeds removed
3 table spoons minced garlic
1 table spoon salt
1 teaspoon fresh ground pepper
8 springs of fresh thyme tied together with twine
1/4 teaspoon cayenne pepper - you can use more if you want more kick
3 fresh bay leaves
1 table spoon cumin seeds
6 links of Andouille sausage
1 table spoon of file powder
Salt and Pepper

Directions

Clean, peal, de-head, de-vein and removed the tails from the shrimp. Place cleaned shrimp in a bowl and chill for later. Place shells, heads and tails of the shrimp in s medium soup pot with the water, cumin seeds, table spoon of salt and pepper and the four quarter stalks of celery. Bring to a boil, then reduce to low medium heat and simmer, you want to reduce the liquid by half. Once reduced, strain stock, discard solids and set the stock aside.

In a large skillet coated with olive oil and add the onions, garlic, celery and peppers; coat over medium high heat until soft. Remove from pan and set aside. Celery, onions and red peppers are called the Holy Trinity in Creole cooking.

Cut sausage into 1/4 inch slices, in the same skillet as the Holy trinity, brown sausage and then set aside.

In a large dutch oven, about 6+ quart size over medium heat melt the butter. Once melted, whisk in flour. You want to keep whisking until the Roux, that is what you are making, turns to a dark caramel or brick colour. This will take about 15 minutes or so. Do not leave this alone or it will clump and burn and you will need to start over.

Once roux has reached the desired colour gently fold in the holy trinity. After the holy trinity has been well combined add tomatoes and blend them in. Next add shrimp stock and whisk in until completely blended. Now add thyme bundle, salt and pepper to taste and add cayenne pepper. Reduce heat to low, cover and simmer for 35 to 40 minutes. After this time the sauce should have thicken. If it is still soupy, take a cup of liquids from the pot and whisk into the liquid a table spoon of flour, once completely smooth return to pot and stir in. Simmer for an additional 15 minutes. Once sauce has thicken add sausage and simmer for an additional 10 minutes. Remove thyme bundle and remove dutch oven from the heat. Add file powder, stir. Next add shrimp, combined, cover and let stand for 10 minutes or until shrimp have turned pink.

Serve in deep bowls with a white rice.

Enjoy cooking