• Joined July, 2010
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Shrimp And Andouille Gumbo

Shrimp And Andouille Gumbo

I 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. 7/18/2010

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