CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668a567a   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Nawlins Shrimp Gumbo w/Andouille Sausage   
    Categories: Seafood, Pork, Vegetables, Herbs, Chilies   
         Yield: 7 servings   
       
       1/2 c  (120 ml) peanut oil   
       1/2 c  + 2 tb (90 g) A-P flour   
         1    Green bell pepper; chopped   
         1 md Onion; chopped   
         3    Celery ribs; chopped   
         4 cl Garlic; minced   
         1 tb Cajun seasoning   
         1 qt (950 ml) shellfish or   
              - chicken stock   
              +=PLUS=+   
         1 c  (236 ml) water   
         2 ts Worcestershire sauce   
        12 oz (340 g) smoked andouille   
              - sausage; in 1/4" rounds   
         2 lb (907 g) shrimp; peeled,   
              - deveined   
              Salt and pepper   
         5    Green onions; white & green,   
              - chopped   
         1 tb File powder   
              Hot sauce   
       
     MAKE THE ROUX: Heat the peanut oil in a large,   
     thick-bottomed pot, such as a Dutch oven, on medium high   
     heat, for a minute or two. Whisk in the flour and lower   
     the heat to medium. Stir almost constantly, making sure   
     to scrape the bottom of the pan as you stir.   
        
     Let the roux cook until it is the color of peanut   
     butter, then lower the heat to medium low. Keep cooking   
     and stirring (careful, you want the flour to cook, not   
     burn!) until the roux is the color of an old penny,   
     about 20-30 minutes total time.   
        
     Note that as the roux cooks, first it will clump up and   
     thicken, but as the flour continues to brown past the   
     peanut butter color stage, it will loosen up a bit.   
        
     STIR IN THE VEGETABLES: Mix in the "holy trinity" of   
     green pepper, onion and celery and increase the heat to   
     medium-high. Cook, stirring often, for 5 minutes.   
        
     Add the garlic and cook another 2 minutes. Stir in the   
     Cajun seasoning.   
        
     SLOWLY ADD STOCK, THEN SIMMER: In a separate pot, heat   
     the stock and water until steamy. Slowly add the steamy   
     stock and water to the bell pepper onion roux mixture,   
     stirring constantly while you do so.   
        
     Bring the gumbo to a simmer and add the Worcestershire   
     sauce and salt to taste. Simmer gently for 30 minutes.   
        
     If you find that the roux has broken a bit and oil is   
     pooling on the surface of the gumbo, whisk in about   
     another 1/2 to 1 cup of water. This will often "fix" it.   
        
     STIR IN THE ANDOUILLE SAUSAGE: Cook for 5 minutes   
     (andouille sausage is already cooked, so you just need   
     to heat it).   
        
     ADD THE SHRIMP AND SIMMER: Add the shrimp, and a   
     tablespoon of file powder (if using), return to a   
     simmer, and cook another 5 minutes, until the shrimp has   
     just cooked through. Add salt and black pepper to taste.   
        
     SERVE: Serve with white rice, garnished with green   
     onions. To eat, sprinkle with filé powder and hot sauce.   
        
     By Elise Bauer   
        
     Makes: 6 to 8 servings   
        
     RECIPE FROM: https://www.simplyrecipes.com   
        
     Uncle Dirty Dave's Archives   
       
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