*  Exported from  MasterCook  *

                        Shrimp And Andouille Gumbo

Recipe By     : David Rosengarten
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups/Stews                      Seafood
                Shrimp

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           Vegetable oil
     3/4  cup           Flour
   2      cups          Chopped onions
   1 1/2  cups          Chopped green bell peppers
   1      cup           Chopped celery
   4      cups          Sliced okra - (abt 1 1/2 lbs)
   1      tablespoon    Minced garlic
   2                    Bay leaves
     1/2  teaspoon      Freshly-ground white pepper
     1/2  teaspoon      Cayenne pepper
     1/2  teaspoon      Freshly-ground black pepper
     1/2  teaspoon      Dried thyme
     1/4  teaspoon      Dried oregano
   5 1/2  cups          Shrimp, crab, or fish stock
   1      cup           Peeled, chopped tomatoes
   1      pound         Andouille sausage -- cut 1/2" chunks
   2      pounds        Medium shrimp -- peeled, deveined
   3      tablespoons   File powder
                        (available in specialty food stores)

   In a deep, heavy skillet, heat oil over high heat until just smoking.  Gradually add flour, whisking constantly until incorporated.  Continue to cook, whisking, until roux darkens to a rich, deep, nutty color.  Immediately add onions, green peppers, and celery and cook, stirring, 3 minutes.  Add 3 cups of the okra, garlic, herbs and spices.
   Meanwhile, in a large Dutch oven or heavy soup pot, bring stock to a vigorous boil.  Spoon roux a little at a time into boiling stock, stirring well after each addition until dissolved and liquid has thickened.  Reduce heat to a simmer and add tomatoes and Andouille.   Simmer 15 minutes, stirring frequently.  Add remaining 1 cup okra and continue to simmer 10 minutes more.  Add shrimp and continue to simmer 3 minutes, or until just cooked through.  Before serving, stir in file powder to thicken.
   This recipe yields 6 to 8 servings.

   Recipe Source:
TASTE  with David Rosengarten
From the TV FOOD NETWORK - (Show # TS-4600 broadcast 04-27-1998)
Downloaded from their Web-Site  -  http://www.foodtv.com

  Formatted for MasterCook by Joe Comiskey, aka MR MAD  -  jpmd44a@prodigy.com   -or-   MAD-SQUAD@prodigy.net

     05-06-1998



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