| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Dutch |
November 19 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Vegetable oil |
| 1/2 |
c |
All purpose flour |
| 4 |
|
Celery stalks; coarsely chopped |
| 2 |
md |
Onions; coarsely chopped |
| 2 |
|
Green bell peppers; chopped |
| 2 |
|
Bay leaves |
| 2 |
ts |
Salt |
| 2 |
ts |
Dried oregano; crumbled |
| 1/2 |
ts |
Cayenne pepper |
| 5 |
|
Bottles clam juice; (8-ounce) |
| 1 |
cn |
Plum tomatoes; drained, chopped |
|
|
; (28-ounce) |
| 1 |
lb |
Smoked andouille or kielbasa sausage; halved |
|
|
; lengthwise,sliced |
|
|
; 1/4 inch thick |
| 1/2 |
lb |
Okra; trimmed, cut |
|
|
; crosswise into |
|
|
; 1/4-inch-thick |
|
|
; slices |
| 2 |
lb |
Uncooked medium shrimp; peeled, deveined |
|
|
Freshly cooked long-grain rice |
| 2 |
|
Tomatoes; seeded, diced |
INSTRUCTIONS
Heat oil heavy large Dutch oven over high heat until almost smoking. Add
flour and stir until dark red-brown, about 8 minutes. Immediately add
celery, onions and bell peppers. Cook 5 minutes, stirring and scraping
bottom of pan often. Mix in bay leaves, salt, oregano and cayenne. Add clam
juice, canned tomatoes and sausage. Boil 15 minutes. Add okra, reduce heat
and simmer until okra is tender, about 15 minutes. (Can be made 1 day
ahead. Cover and chill. Bring to simmer before continuing.)
Add shrimp to gumbo and simmer until just cooked through, about 3 minutes.
Mound rice in soup bowls. Ladle gumbo over. Sprinkle with tomatoes.
Serves 8.
Bon Appetit November 1992
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