For plenty of leftovers or a big crowd,
use a 12-quart stockpot and double the recipe.
Serves:
x
Time:
x
Prep:
x
Cook:
x
Ingredients and Supplies:
½
cup
unsalted butter
(1 stick)
1
cup
all-purpose flour
1
red bell pepper, diced
1
green bell pepper, diced
1
medium yellow onion, diced
½
lb
okra, cut in
½" slices
2
celery stalks, including tops, chopped
2½
qts
chicken stock, heated until hot
2
tsp
garlic, fresh, chopped
1
tsp
paprika
1
tsp
Italian seasoning
½
tsp
garlic powder
½
tsp
black pepper, ground
½
tsp
red pepper, crushed
½
tsp
chili powder
½
tsp
thyme, ground
¼ to ½
tsp
cayenne pepper
1
bay leaf
1
Tbsp
kosher salt
4
Niman Ranch Andouille Sausage, sliced ½" thick
1
lb
shrimp, peeled & deveined
cooked white rice
filé powder (optional to taste)
i
Preparation:
Cooking and Assembly:
Make a roux:
Melt butter is 6-quart stockpot.
Whisk in flour and cook over medium-low heat until foaming.
Cook on low heat, stirring often, until nut brown in color, about 30 minutes.
Add peppers, onion, okra and celery and cook until onion and pepper soften, about 10 minutes.
Whisk in heated chicken stock and all remaining ingredients except shrimp.
Simmer 45 minutes, skimming fat as necessary.
Taste and adjust seasonings.
Add shrimp and simmer until shrimp turn pink.
Serve over rice with a little filé powder sprinkle over each bowlful.
