Prawns and Andouille Gumbo

Ingredients for Prawns and Andouille Gumbo

• 120ml vegetable oil

• 120ml plain flour

• 1 small cup onion, minced (about 80g )

• 1 small green pepper, minced (about 50g )

• 2 stalks celery, minced (about 120ml )

• 0.9L chicken stock or low-sodium broth

• 2 bay leaves

• 230g prawns, peeled, deveined, and cut into 1/2-inch dice

• 110g andouille sausage, cut into 1/2-inch-thick rounds

• 230g fresh okra, trimmed and cut into 1/2-inch-thick rounds

• 1/2 teaspoons salt

• 1/2 teaspoons cayenne pepper

• 1/4 teaspoons freshly ground black pepper

• 950ml cooked white rice

• Hot pepper sauce, such as Tabasco

• About 2 teaspoons filé powder

In 4-quart heavy stock pot over moderately high heat, heat oil. Reduce heat to moderately low and whisk in flour. Cook, stirring frequently with wooden spoon or heatproof silicone spatula, until mixture becomes dark brown and has intensely nutty aroma, 10 to 15 minutes.

Stir in onion, pepper, and celery and cook, stirring frequently, until vegetables soften, about 2 minutes. Gradually whisk in stock. Raise heat to moderate and bring to simmer, then reduce heat to moderately low and simmer, uncovered, stirring frequently, until mixture has thickened, 15 to 20 minutes.

Add bay leaves, prawns, sausage, and okra and simmer, uncovered, until okra is tender, about 15 minutes. Discard bay leaves and stir in salt, cayenne, and black pepper.

Divide rice among 4 large bowls. Ladle gumbo over, and serve with hot sauce and filé powder for sprinkling on top.

Avvertenza

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