Originally Posted by azflycaster
Gracie (she) did that one time and did not get pinched. I was pinched once when I took that crayfish out of her mouth
Still looking for a good gumbo recipe.
Richard - try this one - Cray fish would work well...
Shrimp and Andouille Gumbo
I grew to love Gumbo one summer when I spent a few weeks working in New Orleans. There are as many recipes as there are grandmothers in Louisiana. This is one I adapted from River Road Recipes and some other sources.
For shrimp stock:
Shells from 2 pounds shrimp
3 quarts of water
1/2 medium onion, roughly chopped
1 carrot, roughly chopped
1 stalk celery, roughly chopped
1/4 cup oil
1/4 cup flour
1/2 medium onion, chopped
2 stalks celery, diced
1 green peppers, diced
2 cloves garlic, minced
1 (15 oz.) can diced tomatoes
1 bay leaf
Salt and pepper to taste
Cayenne pepper to taste
2 quarts shrimp stock
8 ounces Andouille or smoked sausage
2 pounds shrimp
1 tablespoons gumbo filé
Cooked long grain white rice
Peel and de-vein shrimp reserving the shells. Set shrimp aside in refrigerator. Place shells in a saucepan with three quarts of water. Add chopped onion, carrot and celery. Bring to a boil and simmer for 1 hour or until it has reduced by about a third. Strain, discarding solids and use stock for gumbo.
In a 5 quart stock pot or Dutch oven make a roux using 1/4 cup oil and 1/4 cup flour. Slowly heat until it becomes a deep nut brown. If the roux should scorch and burn throw it out and start over. Be careful making the roux, it gets very hot. If the roux starts to smoke, remove it from the heat for a few minutes and keep whisking. The pan will retain a lot of heat that will continue to cook the roux even off the flame.
Let the roux cook for a couple of minutes and carefully add onion, celery, and green pepper to it. Cook, stirring constantly, until the onion just starts to turn translucent. Add garlic and cook for another minute. Add the tomatoes (do not drain), bay leaf, salt and pepper, cayenne pepper, and stir to combine. Gradually add the shrimp stock while whisking continually. Decrease the heat to low, cover and simmer for 30 minutes.
Brown the sausage slightly in a skillet, slice into 1/2 inch slices, and add to gumbo. Cook for another 10 minutes. Add shrimp and simmer until the shrimp turns pink, about 5 minutes. Remove from heat and slowly add filé, stirring constantly. Cover and allow to sit for 10 minutes while the filé thickens. Serve in shallow bowls with a mound of rice in the center.