Last week when the weather was rainy and overcast Colt and I made a batch of Shrimp and Sausage Gumbo to warm the soul on a chilly day.
Even though I'm far from southern I've always been drawn to the food and recipes.
The long slow simmer of roux in Shrimp and Sausage Gumbo is an important step to building a rich, smokey, mahogany roux, with fabulous flavor.
It's not a dish to make when your in a rush, but well worth the time spent to build the flavors.
I can't promise this recipe for Shrimp and Sausage Gumbo is authentic since I'm a Northwest girl, but I can promise you the taste will tantalize your taste buds, and leaves the memory lingering long after it's gone.
Shrimp and Sausage Gumbos a fun way to celebrate Mardi Gras without leaving the house, and a great excuse to invite company over to enjoy.
Melt 1/4 cup Butter and 3/4 cup Cooking Oil in a heavy duty deep skillet or large cast iron pan over medium heat until oil is hot and butter is melted.
Sprinkle in 1 cup All-Purpose Flour while stirring.
The secret I've found to a good roux is a long slow simmer.
That is why a heavy pot is so important to maintain even heat distribution, and prevent burning.
Cook roux for about 30 minutes stirring frequently to prevent burning until roux is a dark mahogany brown like chocolate.
If the roux at any point has black bits it's burnt, and will need to be restarted so it's important to keep an eye on the roux to achieve the proper color without burning.
Also if roux starts to smoke remove it from heat for a few minutes to reduce temperature.
The roux was much darker then the picture suggests, but do to using overhead kitchen lights the color is blown out.
Add 1 medium sized Diced Onion, 6 ribs Diced Celery,1 whole Seeded and Diced Green Bell Pepper, and 6 cloves Minced Garlic.
Stir until well combined and onion starts to soften.
Add 1 pound Sliced Smoked Andouille Sausage, and 3 whole Bay Leaves.
Stir until combined.
Slowly stir in 4 cups Chicken Stock and 2 cups Water.
Then add 1 tablespoon Minced Fresh Thyme, 1 teaspoon Salt, 1 teaspoon Smoked Paprika, 1/2 teaspoon Granulated Garlic, and 1/4 teaspoon Cayenne Pepper or to taste.
Bring to a simmer, cover, and cook for 45 minutes to an hour over low heat.
Stir in 1 pound Peeled Shrimp, cook until shrimp are pink about 3-5 minutes.
Add 1 tablespoon File Powder, stir until combined.
Remove Bay Leaves.
Serve Shrimp and Sausage Gumbo with a scoop of hot Rice.
Garnish with fresh Chopped Parsley, and Green Onion.
Shrimp and Sausage Gumbo is perfect comfort food on a chilly day and well worth the long slow cook time required for maximum flavor.