Ingredients
½cuppeanut oil,or other vegetable oil
½cupall-purpose flour,plus 2 tablespoons
1green bell pepper,chopped
1medium onion,chopped
3celery stalks,chopped
4garlic cloves,minced
1tbspcajun seasoning
1qtzshellfish,or chicken stock
2tspWorcestershire sauce
12ozsmoked andouille sausage,cut into ¼-inch thick rounds
2lbsshrimp,peeled and deveined
Salt and pepper,to taste
5green onions,white and parts, chopped
Filé powder,optional
Hot sauce,such as Tabasco, to taste
Preparation
Heat the peanut oil in a large, thick-bottomed pot, such as a Dutch oven, on medium-high heat for a minute or two. Whisk in the flour and lower the heat to medium.
Stir almost constantly, making sure to scrape the bottom of the pan as you stir. Let the roux cook until it is the color of peanut butter, then lower the heat to medium-low.
Keep cooking and stirring until the roux is the color of an old penny for about 20 to 30 minutes total time.
Mix in the green pepper, onion, and celery and increase the heat to medium-high. Cook, stirring often for 5 minutes. Add the garlic and cook for another 2 minutes. Stir in the Cajun seasoning.
In a separate pot, heat the stock and water until steamy. Slowly add the steamy stock and water to the bell pepper onion roux mixture, stirring constantly while you do so.
Bring the gumbo to a simmer and add the Worcestershire sauce and salt to taste. Simmer gently for 30 minutes.
Stir in the andouille sausage and cook for 5 minutes.
Add the shrimp, return to a simmer and cook for another 5 minutes until the shrimp has just cooked through. Add salt and black pepper to taste.
Serve with white rice, garnished with green onions. To eat, sprinkle with filé powder and hot sauce.
