Shrimp Gumbo with Andouille Sausage Recipe

Name: Shrimp Gumbo with Andouille Sausage Recipe
Ingredients: 1/2 cup (120 ml) peanut oil, or other vegetable oil; 1/2 cup plus 2 tablespoons (90 g) all-purpose flour; 1 green bell pepper, chopped; 1 medium onion, chopped; 3 celery stalks, chopped; 4 garlic cloves, minced; 1 tablespoon Cajun seasoning; 1 quart (950 ml) shellfish or chicken stock, plus 1 cup (236) water (see Recipe Note); 2 teaspoons Worcestershire sauce; 8-12 ounces (225 g to 340 g) smoked andouille sausage, cut into 1/4-inch thick rounds; 2 pounds (907 g) shrimp, peeled and deveined; Salt and pepper to taste; 3-5 green onions, white and green parts, chopped; Filé powder (optional); Hot sauce (such as Tabasco) to taste

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This shrimp gumbo is like a trip to New Orleans without the plane ticket. The secret is in the slow-cooked roux. Serve with white rice for soaking up the rich sauce.

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Ingredients

1/2 cup (120 ml) peanut oil, or other vegetable oil
1/2 cup plus 2 tablespoons (90 g) all-purpose flour
1 green bell pepper, chopped
1 medium onion, chopped
3 celery stalks, chopped
4 garlic cloves, minced
1 tablespoon Cajun seasoning
1 quart (950 ml) shellfish or chicken stock, plus 1 cup (236) water (see Recipe Note)
2 teaspoons Worcestershire sauce
8-12 ounces (225 g to 340 g) smoked andouille sausage, cut into 1/4-inch thick rounds
2 pounds (907 g) shrimp, peeled and deveined
Salt and pepper to taste
3-5 green onions, white and green parts, chopped
Filé powder (optional)
Hot sauce (such as Tabasco) to taste