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A Cajun style shrimp gumbo with andouille sausage.
If you are not familiar with filé (fee-lay), it is a powder made from dried sassafras leaves. It is a powerful thickener, but must be added at the end of cooking or it will form slimy, ropey strands in the gumbo. Filé is available in many supermarkets (we found ours at Whole Foods), or online.
Prep time: 15 minutes
Cook time: 1 hour, 30 minutes
Ingredients
1/2 cup peanut oil, or other vegetable oil
1/2 cup flour
1 green pepper, chopped
1 medium onion, chopped
3 celery stalks, chopped
4 garlic cloves, minced
1 Tbsp Cajun seasoning
1 quart shellfish* or chicken stock, plus 1 cup water
2 teaspoons Worcestershire sauce
8-12 ounces smoked andouille sausage, cut into 1/4-inch thick rounds
2 pounds shrimp, peeled and deveined
Salt and pepper to taste
3-5 green onions, white and green parts, chopped
File powder (optional)
Hot sauce (such as Tabasco) to taste
* Note that you can make your own shellfish stock with the shells from the shrimp. Put the shrimp shells and tail tips in a pot and cover with 2 of water. Bring to a boil, reduce to a simmer, and simmer uncovered for an hour. Strain and use in this recipe for the stock. Diluted bottle clam juice will also work as shellfish stock in this recipe.
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 Clara52
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