2nd Place: Shrimp and Sausage Gumbo
Submitted by Don Moreau from Leesburg, FL
Flavorful dish from New Orleans, food capital of the world.
- 2 lbs. fresh jumbo shrimp (21-25)
- 2 lbs. chopped okra
- 1 lb. Andouille sausage (or smoked sausage)
- 28 oz. diced tomatoes
- 1 1/2 cups vodka
- 4 tbs. vegetable oil
- 2 medium onions chopped
- 1 bell pepper chopped fine
- 3 stalks celery chopped
- 2 tbs. garlic chopped
- 5 bay leaves
- 2 tbs. salt
- 2 tbs. black pepper
- 1 tbs. thyme
- 2 tbs.Tony Chachere’s Creole Seasoning
- 10 cups shrimp stock (see below)
- 1 bunch green onions chopped for garnish
- 2 cups rice
Start making the shrimp stock (see below)
In an alternate pot, with 2 tbs. vegetable oil, add okra on medium fire and cook for approximately 30 minutes to eliminate stringiness.
Start making the roux (see below)
In main gumbo pot (16 qt) add 2 tbs. vegetable oil, fry sausage and begin building flavors by adding onions, bell peppers, celery and garlic on medium fire. Add salt and pepper. Cook for about 12-15 minutes. Add tomatoes and cooked okra for approximately. 3 – 5 minutes. Add roux and stir well. Add vodka, shrimp stock and rest of seasonings and cook on medium fire for 1 Ѕ hours. Add shrimp and cook for 8-10 minutes.
Ladle over rice (long grained white or brown) cooked according to package directions. Garnish with chopped green onions and serve with hot French bread.
Peel 2 lbs. fresh shrimp and reserve all shells. Rough chop 1 medium onion, 2 carrot sticks, 2 celery stalks, 1 tbs. garlic, 2 bay leaves, salt and pepper. Add all above with 2 1/2 qts. water and boil for approximately. 45 minutes. Strain and reserve liquid.
Combine 1 Ѕ cups of all-purpose flour with 1 cup of vegetable oil in a 8 cup Pyrex Microwavable measuring cup. Blend with a whisk until very smooth. Microwave for 3 minutes, remove and stir, cook another 3 minutes, stir, and again every 1 minute until you achieve a dark caramel color. Don’t burn the roux!