In a deep, heavy skillet, heat oil over high heat until just smoking. Gradually add flour, whisking constantly until incorporated. Continue to cook, whisking, until roux darkens to a rich, deep, nutty color. Immediately add onions, green peppers, and celery and cook, stirring, 3 minutes. Add 3 cups of the okra, garlic, herbs and spices. Meanwhile, in a large Dutch oven or heavy soup pot, bring stock to a vigorous boil. Spoon roux a little at a time into boiling stock, stirring well after each addition until dissolved and liquid has thickened. Reduce heat to a simmer and add tomatoes and Andouille. Simmer 15 minutes, stirring frequently. Add remaining 1 cup okra and continue to simmer 10 minutes more. Add shrimp and continue to simmer 3 minutes, or until just cooked through. Before serving, stir in file powder to thicken. This recipe yields 6 to 8 servings. Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-4600 broadcast 04-27-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com ~or- MAD-SQUAD@prodigy.net 05-06-1998 Recipe by: David Rosengarten
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EatThis504 3 years agoI tweaked the recipe a bit loosing some of the spices and adding some cajun classics like Zatarains, replaced 1/4cup oil with hot sausage oil rendered from 2 patties and added ground hot sausage patty meat in place of 1/4lb of andouille. Unable to make seafood stock (thanks BP) used chicken broth instead. Also, canned tomatos replaced with Ro'Tel Original. This recipe and the roux especially tastes as close to what you get at the best Really Cajun Restaruants around this town. Fits perfectly in a #8 Cast Iron Dutch Oven. Make sure to use fresh Okra if possible and don't think of using canned shrimp.