Thursday, March 2, 2017

Mere's Texas Gumbo

Mere's Texas Gumbo

1/3 c flour
1/3 c vegetable oil
1 lb andouille sausage
1 onion, chopped
1 red bell pepper, chopped
1 jalapeno, seeded and minced
2 bay leaves
3 cloves of garlic, minced
1/2 t smoked paprika
1 t paprika
1 t ground thyme 
6 c chicken stock
1 large tomato, chopped 
1 bag frozen okra
1 lb frozen, peeled & de-veined shrimp
1/2 c parsley, chopped
2 c white rice, cooked
3 green onions, chopped
Hot sauce

In a large dutch oven or stockpot, start with the roux.  To make it go a little faster, I first brown the flour in the pan - over medium heat, stir until it's golden brown.  Remove from pan to small bowl and add the sliced sausage.  Cook until most of the the slices are brown and crispy.  Remove with a slotted spoon to a plate, keeping any brown bits and oil in the pan.  

Add the flour and oil.  Stir and keep stirring until it's a deep chocolate brown color.*  Add the onion, peppers and bay leaves.  Season liberally with S&P.  Cook four or five minutes until the veggies are softened.  Add garlic and spices** and continue to cook another minute until fragrant.  Add chicken stock and reserved sausage, stirring to get any bits off the bottom of the pan.  Bring to a boil, cover and reduce heat to medium low for at least 30 minutes, up to an hour.  

Check seasoning again and adjust if necessary before adding the tomato and okra.  Cover and cook another 15 minutes (or until right before serving).  Right before serving, add the shrimp.  Simmer until they're cooked thru (not long at all, 3 - 4 minutes at the most).  Add parsley and serve it up over rice with green onions and extra parsley sprinkled over top with as many dashes of hot sauce as you like.  Enjoy!  

*If it looks a little lumpy, give it a good whisk.  Once it cooks any lumps will dissolve.  Watch it once it starts to turn - it'll burn fast if you walk away.  If it burns, your soup won't thicken properly and it certainly won't improve the flavor!

**This is a very mild gumbo - if you like it spicy add more hot sauce at the end OR up to a teaspoon of cayenne with the other seasonings


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