Shrimp Gumbo - Michael Smith (Chef at Home)
Yield: 6
A recipe is merely words on paper; a guideline, a starting point from
which to improvise. It cannot pretend to replace the practiced hand
and telling glance of a watchful cook. For that reason feel free to
stir your own ideas into this dish. When you cook it once, it becomes
yours, so personalize it a bit. Add more of an ingredient you like or
less of something you don't like. Try substituting one ingredient for
another. Remember words have no flavour, you have to add your own!
3/4 cup vegetable oil
3/4 cup flour
2 x onions, peeled and chopped
2 x green peppers, seeds removed and chopped
2 x stalks stalks celery, chopped
1 1/2 litres chicken broth
4 x italian sausages, cut into chunks
1 lb. pound of shrimp, peeled and deveined
1 x 28 ounce can whole tomatoes
8 ounces frozen or fresh okra
2 Tbsps louisiana spice blend
salt and pepper
Pour oil into a large, heavy-bottomed soup pot and when it is smoking
hot, gradually whisk in the flour, forming a 'roux'. Continue
stirring the roux, whisking constantly until it begins to deepen in
colour. Be careful it is very hot! When the roux is deep golden brown
add the onions, green peppers and celery. Cook for a few minutes
until they have softened. Add the chicken broth and stir until
thickened. Add the sausages, shrimp, tomatoes, okra and spice blend.
Taste, then season with salt and pepper as desired. Add more
Louisiana spice blend if you like. Simmer until the sausages and
shrimp are cooked through.
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