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Shrimp bisque. Bouillabaisse. Shrimp curry. Cioppino. Pretty much anything out of New Orleans. All of these luscious dishes benefit from a good, homemade shrimp stock. (Bill Hogan/Chicago Tribune) |
Shrimp and andouille gumbo
Prep: 20 minutes
Cook: 55 minutes
Servings: 6 to 8
Ingredeints: 1/2 cup oil
2/3 cup flour
1 large onion, cut into medium dice
2 ribs celery, cut into medium dice
1 green pepper, cut into medium dice
3 cloves garlic, minced
5 cups shrimp stock (plus as needed)
1 pound andouille sausage, cut into 1/2-inch half circles
1 teaspoon salt
2 bay leaves
1/2 teaspoon each: dried thyme, dried basil, white pepper, cayenne, black pepper
1 pound peeled, deveined shrimp
4 cups cooked white rice
1. Place a heavy-bottom stockpot over medium high heat. When hot, whisk in oil and flour to form a roux. Cook, whisking, until roux is medium to dark brown, 3-5 minutes.
2. Add onion, celery and green pepper; cook, stirring constantly, until slightly browned, 2-3 minutes.
3. Add garlic; cook until fragrant, about 30 seconds.
4. Whisk in shrimp stock; add andouille, salt, herbs and spices. Heat to a boil; reduce heat to a simmer. Cook at a simmer, 45 minutes.
5. Add shrimp; simmer until cooked, about 5 minutes. Serve immediately with rice.
Nutrition information:
Per serving (for 8 servings): 464 calories, 24 g fat, 5 g saturated fat, 126 mg cholesterol, 35 g carbohydrates, 27 g protein, 1,573 mg sodium, 2 g fiber.
James P. DeWan is a culinary instructor at Kendall College and co-author of The Zwilling J.A. Henckels Complete Book of Knife Skills.
Prep: 20 minutes
Cook: 55 minutes
Servings: 6 to 8
Ingredeints: 1/2 cup oil
2/3 cup flour
1 large onion, cut into medium dice
2 ribs celery, cut into medium dice
1 green pepper, cut into medium dice
3 cloves garlic, minced
5 cups shrimp stock (plus as needed)
1 pound andouille sausage, cut into 1/2-inch half circles
1 teaspoon salt
2 bay leaves
1/2 teaspoon each: dried thyme, dried basil, white pepper, cayenne, black pepper
1 pound peeled, deveined shrimp
4 cups cooked white rice
1. Place a heavy-bottom stockpot over medium high heat. When hot, whisk in oil and flour to form a roux. Cook, whisking, until roux is medium to dark brown, 3-5 minutes.
2. Add onion, celery and green pepper; cook, stirring constantly, until slightly browned, 2-3 minutes.
3. Add garlic; cook until fragrant, about 30 seconds.
4. Whisk in shrimp stock; add andouille, salt, herbs and spices. Heat to a boil; reduce heat to a simmer. Cook at a simmer, 45 minutes.
5. Add shrimp; simmer until cooked, about 5 minutes. Serve immediately with rice.
Nutrition information:
Per serving (for 8 servings): 464 calories, 24 g fat, 5 g saturated fat, 126 mg cholesterol, 35 g carbohydrates, 27 g protein, 1,573 mg sodium, 2 g fiber.
James P. DeWan is a culinary instructor at Kendall College and co-author of The Zwilling J.A. Henckels Complete Book of Knife Skills.
