Match the meat to the game’s opponent.
This recipe is a rich Cajun version (meaning no tomatoes).
Ingredients
1cupcanola oil
1cup(about 4 1/4 oz.
Credit:Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Christina Dailey
onion)
2cupschopped green bell peppers(from 2 medium [1 lb.
total] peppers)
1 1/2cupschopped celery(from 3 to 4 large [about 8 oz.
total] celery stalks)
6largegarlic cloves, minced (about 1 1/2 Tbsp.)
Cook sausage and vegetables:
While roux cooks, heat a large skillet over medium.
Using a slotted spoon, transfer andouille from skillet to a medium bowl; set aside.
Stir in garlic; cook, stirring occasionally, until slightly softened, about 3 minutes.
Set aside until ready to use.
Simmer gumbo:
Stir cooked onion mixture into roux in Dutch oven.
Gradually add stock, whisking constantly.
Stir in salt, thyme, cayenne, bay leaves, and cooked andouille.
Bring to a boil over high.
Reduce heat to medium-low, and simmer, uncovered and stirring occasionally, for 1 hour.
Stir in shrimp, and remove from heat.
Cover and let stand until shrimp is cooked through, about 10 minutes.
Serve over hot rice.
