Cajun Shrimp and Sausage Gumbo
Cajun Shrimp and Sausage Gumbo Makes 4 Meal Portions Roux : A mixture of equal parts of flour and oil cooked over low heat to desired richness (darkness). The darker the Roux the richer the flavor. A Roux is used as a thickening agent in Cajun and creole dishes. Ingredients: ½ cup extra virgin olive oil ½ cup all-purpose flour 1 cup onion, minced 1 cup green bell pepper, minced 1 cup celery, minced 6 cups fish stock or chicken stock 2 bay leaves 1 pound shrimp, peeled, deveined and cut into ½ inch pieces. (if you buy them head on, you can use the heads and shells for your fish stock) ½ pound of Andouille sausage cut into ½ inch pieces. (if you can't find andouille, kielbasa is a good substitute) ½ pound of okra cut into ½ inch pieces ½ tsp salt ½ tsp cayenne pepper 4 cups cooked rice 4 jumbo prawns Preparation: In 4 qt. stock pot heat oil over med-high heat. Reduce heat to low and whisk in flour. Cook over low heat for 15-30 mins. until roux is reddish brown stirring frequently to