Wednesday, February 5, 2014

COUNTRY COOKIN': STEVE AZAR'S SHRIMP AND SAUSAGE GUMBO

Photos and recipe credit: Steve Azar

Steve Azar is at it again ... he's outstanding behind the mic and phenomenal in the kitchen! Whew doggie this looks delish! To keep up with his latest mouth watering culinary creations, go to www.steveazar.com and join his mailing list! Follow him on Twitter too at @SteveAzar.

There was a recent article in Country Weekly featuring Steve and Delta Soul. Read it here

Photo Credit: Steve Azar
Ingredients

½ C vegetable oil
½ C flour
1 C diced green bell pepper (1 medium)
2 C diced onion (1 large)
1 C diced celery (3 stalks)
2 cloves garlic, minced
1 fresh jalapeno, diced
4 C shrimp stock* or chicken stock
2 C water
2 T Cajun seasoning**, or more as needed
1 T chicken base
2 bay leaves
2 T fresh-chopped parsley
2 T Worcestershire sauce
1 large can chopped tomatoes w/ juice
4 C chopped frozen okra
4 cups sliced andouille sausage or smoked sausage
2.5 lbs shrimp, shells on
File Powder (a few shakes or so)
Salt and Pepper to taste

Preparation

Shell and devein shrimp, reserving shells for stock.  Cut shrimp into bite size pieces. Keep in refrigerator until ready to use.  Prepare your shrimp stock. (See recipe below)

In a large heavy pot, heat oil over medium heat, add flour and whisk – reduce heat to right between medium and low and stir constantly until it becomes a light brown chocolate color.  (You want it between a caramel and chocolate color -This will take about 20 minutes or so)  Next add diced onions, bell pepper, celery, garlic and jalapeno.  Saut√© about 3 minutes.  Slowly add stock and whisk in.  Then add water and rest of ingredients except for shrimp.  Bring to a boil and reduce to low and simmer for about an hour.  You can add more water if you like a thinner consistency. Also add more Cajun seasoning if needed.  Add chopped shrimp and file powder and cook for another 15 minutes or so. Season to taste with salt and pepper. Serve w/ rice.

*Shrimp Stock

Shrimp shells
1 onion, cut into quarters
2 stalks celery, cut into halves
2 bay leaves
1 T salt
1 T black pepper corns
1 carrot, cut in half

Fill a large pot with water and add above ingredients.  Bring to boil on stove then reduce and let simmer for about an hour.  Strain out and discard the shells and vegetables.


**Homemade Cajun Seasoning

3 T Paprika
2 T Salt
2 T garlic powder
1 T onion powder
1 T cayenne powder
1 T dried oregano
1 T dried thyme

Mix all ingredients together and store in airtight container.

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