Shrimp, Okra and Andouille Smoked Sausage Gumbo

by Paul Prudhomme Louisiana Kitchen, New Orleans, LA

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a 5 ½ quart saucepan or large Dutch oven (preferably cast iron), melt the fat over high heat until it begins to smoke, about 3 minutes.

Step 2

Add 6 cups of the okra. Cook for about 3 minutes, stirring occasionally.

Step 3

Add 1 teaspoon of the white pepper, 1 teaspoon of the red pepper and the black pepper; stir well. Continue cooking until well browned, about 10 minutes, stirring frequently.

Step 4

Stir in the onions; cook for 5 minutes, stirring fairly often and scrapping pan bottom as needed.

Step 5

Add 1 cup of the stock; cook 5 minutes stirring occasionally and scraping pan bottom well.

Step 6

Stir in the tomatoes and cook about 8 minutes, stirring and scraping frequently.

Step 7

Add another 2 cups stock; cook for 5 minutes, stirring occasionally.

Step 8

Stir in the remaining ½ teaspoon white pepper, ½ teaspoon red pepper and the salt, garlic, onion powder and thyme. Add the butter and continue cooking over high heat, stirring until butter is melted and scraping the pan bottom well.

Step 9

Add remaining 7 cups stock, stirring well. Bring to a boil, stirring occasionally.

Step 10

Add the andouille and return to a boil; reduce heat and simmer about 45 minutes more, stirring occasionally.

Step 11

Add the remaining 2½ cups okra; simmer 10 minutes.

Step 12

Then add the shrimp and green onions. Return gumbo to a boil, then remove from heat. Skim any oil from the surface and serve immediately.

Step 13

To serve, place a mounded ¼ cup rice in the center of each serving bowl; spoon 1½ cups gumbo around the rice. Serve half that amount for an appetizer.