cajun andouille gumbo
PREP TIME 15 mins, COOK TIME 1 hr
2 tbsp olive oil
1 large onion, finely chopped
1 green pepper, seeded and cut into 3⁄4in (2cm) cubes
2 garlic cloves, crushed
2 tbsp unsalted butter
1⁄4 cup all-purpose flour
2 x 14oz (400g) can chopped tomatoes
2 cups hot fish or chicken stock
2 dried red chiles,
1 tsp smoked paprika or ancho chili powder
7oz (200g) okra, trimmed and cut into 3⁄4in (2cm) chunks
9oz (250g) andouille smoked sausage, peeled and cut into 3⁄4in (2cm) chunks
salt and freshly ground black pepper
1 tbsp thyme leaves
1lb 2oz (500g) raw
large shrimp, shelled and deveined
2 tbsp finely chopped flat-leaf parsley
boiled rice, to serve
1 Heat the oil in a large, heavy-based saucepan. Add the onion and green pepper, and cook gently for 5 minutes until soft, but not brown. Add the garlic and cook for a further 2 minutes.
2 Add the butter to the pan and allow it to melt, then add the flour and stir on a very low heat for 5 minutes, until browned. Add the tomatoes, stock, chiles, paprika, okra, and sausage, and bring to a boil. Taste and season with pepper, and salt if necessary (the stock may be salty).
3 Reduce the heat to a low simmer and add the thyme. Cook, uncovered, for 30 minutes, stirring occasionally, until the okra is soft and the gumbo well thickened.
4 Increase the heat and add the shrimp. Cook the gumbo, uncovered, for a further 5 minutes, until the shrimp are opaque and cooked through. Stir through the parsley and serve with rice.
If you can’t get hold of andouille sausage, you can substitute it with smoked chorizo or kiełbasa.
|cajun andouille gumbo|