Andouille Sausage and Shrimp Gumbo

This authentic showcase recipe uses the king of all sausages, spicy andouille sausage, with shrimp and traditional gumbo fixings. Simmering the shrimp shells in the broth adds distinct flavor, but you can skip this step and start with peeled shrimp.

1 lbs smoked Andouille sausage, halved lengthwise, sliced 1/4 inch thick
1 lbs large shrimp, uncooked, peeled and deveined
3/8 cup lard
3/8 cup all purpose flour
1 celery stalks, peeled and chopped
1 1/2 large onions, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1 bay leaves
1 tsp salt
1 tsp dried oregano, crumbled
1/2 tsp cayenne pepper
2 1/2 (8 oz.) bottles clam juice
1 (28 oz.) cans Cajun style diced tomatoes
1 lbs okra, trimmed,cut crosswise into 1/4-inch-thick slices
1 1/2 Fresh tomatoes, seeded, diced
1/2 lbs long-grain rice, cooked

Preparation

1 Heat oil in a large iron Dutch Oven over high heat until almost smoking. Add flour, stirring constantly until you get a dark red-brown rue, about 8 minutes (don't burn). Immediately add celery, onions and bell peppers.

2 Cook 5 minutes, stirring and scraping bottom of pan often. Mix in bay leaves, salt, oregano and cayenne. Add clam juice, canned tomatoes and sausage. Boil 15 minutes.

3 Add okra, reduce heat and simmer until okra is tender, about 15 minutes. (Can be made 1 day ahead). Cover and chill to let the flavors merge.

4 Bring to simmer before continuing. Add shrimp to gumbo and simmer until just cooked through, about 3 minutes. Ladle over rice and top with tomatoes.

From Bad Cooking's Big Book of Sausage Recipes available at amazon.com for only $9.99