Smoked Nutria And Andouille Sausage Gumbo Recipes

SHRIMP, OKRA AND ANDOUILLE SMOKED SAUSAGE GUMBO

Steps:

• In a 5 1/2 quart saucepan, heat the oil until hot. Add 6 cups of the okra. Cook for 3 minutes, stirring occasionally. Add 1 teaspoon of the white pepper, 1 teaspoon of the red pepper and the black pepper and stir well. Cook until well browned. (about 10 minutes), stirring frequently. Stir in the onions; cook for 5 minutes, stirring often and scraping pan bottom as needed. Add 1 cup of the stock (or water) and cook for 5 minutes, stirring occasionally. Stir in the tomatoes and cook for 8 more minutes, stirring frequently. Add another 2 cups stock ( or water) cook for 5 minutes. Stir in the remaining 1/2 teaspoon white pepper, 1/2 teaspoon red pepper and the salt, garlic, onion powder and thyme. Add the butter and continue cooking over high heat, stirring until butter is melted and scraping the bottom well.
• Add the remaining 7 cups of stock, stirring well. Bring to boil, stirring occasionally. Add the andouille sausage and return to a boil; reduce heat and simmer about 45 minutes more, stirring occasionally. Add the remaining 2 1/2 cups okra; simmer 10 minutes. Then add the shrimp and green onions. Return gumbo to a boil, then remove from heat. Skim any oil from the surface and serve immediately.
• To serve, place a mounded 1/4 cup rice in the center of each serving bowl; spoon 1 1/2 cups gumbo around the rice. Serve half that amount for appetizer.

DAD'S CHICKEN AND ANDOUILLE SAUSAGE GUMBO

Steps:

• Get a beer from the fridge and pop it open--you're in for about 30 minutes of stirring over hot hot heat, so you'll need a refreshment (or three, in my case). In a large heavy-bottomed stock pot, start your roux: combine the flour and oil over medium-high heat and stir with a wooden spoon (only use a wooden spoon as a roux will melt plastic). Stir continuously while scraping the bottom of the pot so the roux doesn't burn (I have a wooden spoon with a flat edge, which works best for scraping.) I was very nervous about burning rues until my dad told me that as long as you keep scraping the bottom of the pot and stirring the roux, it's really hard to burn it -- he's right. Your roux will slowly darken from a cream to a caramel to a milk chocolate to finally a dark chocolate color. If it starts really smoking at any time, lower your heat, pull your pot off the burner, and continue stirring until it calms down a bit. It usually takes me three beers to get my roux dark enough. It's a lonely time at that pot, so make sure you have company (or turn the Saints game on).
• Once your roux is dark enough to your taste, throw in what New Orleanians call the Holy Trinity (pepper, onion, and celery) to cool the roux down. Keep stirring until the vegetables are soft, about 8 minutes. Your rue will darken even more and your kitchen will smell delicious! Toss in the okra and stir just until it melts.
• Once the vegetables are cooked, add in your chicken stock, slowly, while mixing it with the roux. You don't want to end up with a watered down gumbo, but the okra will thicken it as it cooks. Add in the tomatoes with juice, the raw chicken, and sausage. If you need more liquid, you can add in some water. Let the gumbo come to a boil, then reduce the heat to a simmer.
• In the meantime, boil your eggs in a separate pot, cool, and peel them. Once the chicken and sausage are cooked, carefully remove them from the gumbo, pull the chicken meat from the bones, chop it and the sausage into bite-sized pieces, then add it all back to the pot. Skim off any foam or fat with a spoon. Add in the boiled eggs and seasonings. Make the rice in a separate pot while simmering the gumbo.
• Serve over white rice with French bread while bragging. Make sure the Tabasco sauce is handy for those who really want to spice up their bowl even more.

SMOKED SAUSAGE GUMBO

Steps:

• Bring 2 cups water toa boil in med. sausepan over high heat.
• Meanwhile cut sausage in half lengthwise, then crosswise into 1/2 inch slices.
• Stir rice into boiling water.
• Reduce heat to low, cover and simmer 18 minutes or until liquid is absorbed.
• While rice is cooking, place sausage, onion, bell pepper, celery, carrot, oregano, thyme and ground red pepper in large microwavable container.
• Cover and cook on HIGH 5 minutes; stir.
• Cook 3 minutes more or until vegetables are crisp-tender.
• While vegetable mixture is cooking, prepare roux.
• Sprinkle flour evenly over bottom of dutch oven.
• Cook over high heat without stirring, 3 to 4 minutes or until flour begins to brown.
• Reduce heat to medium and stir flour about 4 minutes or until evenly browned.
• Stir in oil until smooth. (Roux will be thick and chocolate brown).
• Carefully pour vegetable mixture into dutch oven and stir until coated with roux.
• Stir in tomatoes and broth; bring to a boil over high heat.
• Cover and simmer over medium heat 5 minutes.
• Serve gumbo over rice in individual bowls.

SMOKED SAUSAGE GUMBO

Steps:

• In a large skillet, saute the celery, onion, green pepper and carrot in oil until tender. Stir in flour until blended; gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened., Transfer to a 3-qt. slow cooker. Stir in the sausage, tomatoes, oregano, thyme and cayenne. Cover and cook on low for 4-5 hours or until heated through. Serve with rice. Freeze Option: Freeze soup and rice, if desired, in freezer containers. Thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through, adding a little water if necessary. Serve gumbo with rice.

SMOKED NUTRIA AND ANDOUILLE SAUSAGE GUMBO

Steps:

• In a large stock pot, heat oil over medium high heat.
• Once oil is hot, add flour.
• Using a wire whisk, stir until roux is golden brown, taking care not to scorch (Should black specks appear, discard and begin again).
• Add onions, celery, bell pepper, and garlic.
• Sauté approximately three to five minutes or until vegetables are wilted.
• Add smoked nutria and andouille sausage.
• Sauté in roux approximately fifteen minutes.
• Add chicken stock, one ladle at a time, stirring constantly until all is incorporated.
• Bring to a rolling boil, reduce to simmer.
• Cook until smoked nutria is tender, adding additional stock to retain volume of liquid.
• Once tender, approximately one hour, add green onions and parsley.
• Season to taste using salt and pepper.
• Cook additional five minutes and serve over cooked rice.