Ingredients:
1 lb. sliced andouille sausage
6 cups chicken broth
2 cans (14.5 ounces each) tomatoes, diced
1/2 cup vegetable oil
1/2 cup all-purpose flour
<
span itemprop="ingredients">1 large onion, chopped
1 cup celery, chopped
1 red bell pepper, chopped
1 yellow or green bell pepper, chopped
2 tsps. vegetable oil
1 1/2 cups okra slices
1 tsp. Creole or Cajun seasoning
1 bay leaf
1 1/2 pounds shrimp, peeled and deveined
Salt and pepper, to taste
2 cups hot boiled rice
Chopped parsley
Instructions:
IPreheat an oven to 350 degrees F (175 degrees C).
In a skillet over medium heat, brown the sliced sausage in 2 to 3 teaspoons of vegetable oil.
Remove the sausage to a plate and set aside.
In a large stockpot or Dutch oven, combine the chicken broth and tomatoes.
Place the pot over medium heat to bring to a simmer.
Meanwhile, in a large skillet over medium-high heat, combine the 1/2 cup of oil and the flour.
Cook, whisking constantly until the roux is medium to deep brown, being careful not to burn it.
To the skillet with the roux, add the chopped onion, celery, and bell pepper.
Cook, stirring constantly with a spoon until vegetables are softened.
Stir the vegetable and roux mixture into the simmering tomato and broth mixture.
Put the skillet back on the heat and add 2 more teaspoons of oil.
Reduce to medium heat.
Add the okra and cook, stirring, until lightly browned and not stringy or sticky.
Transfer the cooked okra to the simmering pot along with the Creole or Cajun seasoning, the bay leaf, and cooked sausage.
Cover and cook over medium-low heat, stirring occasionally, for 1 hour.
Add the prepared shrimp and cook for 15 to 20 minutes longer, until the shrimp is cooked through.
Taste and add salt and pepper, as needed.
Serve over a mound of cooked long-grain white rice.
Sprinkle with chopped fresh parsley.
Serve and enjoy!
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