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1
Combine peppers, onions, and celery in a bowl and have ready next to the stove.
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2
In a large heavy skillet (cast iron is best) heat oil until it just begins to smoke.
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3
Gradually add flour, whisking constantly.
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4
Continue whisking constantly and cook over medium to medium-high heat until roux is dark brown and very fragrant.
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5
Add vegetable mixture and stir with a wooden spoon, continuing to cook, for 2 minutes.
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6
Add salt and dry seasonings and garlic and stir to combine, cooking for another 1 to 2 minutes, then remove pan from heat.
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7
Place shrimp stock in a large Dutch oven or stockpot and bring to a gentle boil.
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8
Gradually add roux mixture to boiling stock, whisking constantly, until completely incorporated and dissolved.
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9
Return to a boil and add the andouille, then reduce to a simmer and cook for 15 minutes.
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10
Taste and adjust seasoning if necessary, then add shrimp and turn off heat.
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11
Let gumbo sit for 5 minutes to allow shrimp to cook, then serve immediately over a scoop of plain white rice.
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12
Note: You can do everything in this recipe up to the point of adding the shrimp beforehand; bring gumbo up to a boil before adding shrimp to serve.
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13
Cooking the roux can be tricky.
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14
For safety's sake, wear good oven mitts while whisking (roux can cook to nearly 400 degrees F!)
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15
and be very careful not to let it burn on the bottom.
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16
If black bits show up in the roux before it is done, you must start over, boo-hoo.
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17
If the roux starts to smoke, remove it from the heat for a few minutes and keep whisking?remember that the pan will retain a lot of heat that will continue to cook the roux even off the flame.
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18
This is not a quick project!
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19
Your patience will be rewarded with a rich, delicious gumbo.
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20
Peel and de-vein the shrimp and reserve the shells.
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21
Refrigerate the shrimp until needed.
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22
In a saucepan or stockpot, heat the oil over medium-high heat.
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23
Add the onion, carrot, and celery and cook until slightly softened, about 5 minutes.
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24
Then, add the shrimp shells and cook, stirring constantly, until shells are pink and fragrant.
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25
Add the wine and cook until reduced by half.
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26
Add water to the pot to just past the level of the shrimp shells and add peppercorns, bay leaf, and thyme.
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27
Bring to a boil and immediately reduce to a simmer.
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28
Skim impurities (i.e., scum) from top of stock and simmer for approximately 30 to 45 minutes.
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29
Strain stock and reserve.
