Shrimp and Sausage Gumbo with Rice Pilaf

By Director of Food and Beverage and Executive Chef, Jonathan Litvack of the Doubletree Hotel of Costa Mesa

INGREDIENTS

4 tablespoons unsalted butter

1 / 4 cup flour

2 cups chopped onion

1-1/2 cups chopped green bell pepper

1 cup chopped celery

1 tablespoon minced garlic

6 cups clam stock or fish stock

28 oz. can crushed tomatoes, pureed

1-1/2 teaspoons minced fresh thyme leaves or 1 / 2 teaspoon dried, crumbled

1-1/2 teaspoons minced fresh oregano or 1 / 2 teaspoon dried, crumbled

1 / 2 teaspoon cayenne

1 bay leaf

1-1/2 pounds rock shrimp

1 / 2 pound sliced Andouille Sausage, sliced ¼ inch thick

2 teaspoons gumbo file’ powder (ground dried sassafras leaves)

cooked rice as an accompaniment

In a large saucepan over moderately low heat, melt the butter. Add the flour and cook the ROUX, whisking until it is golden. Add the onion, bell pepper and celery and cook vegetables over moderate heat, stirring until the onion is softened. Stir in the garlic and cook, stirring 1 minute. Add stock, tomatoes, thyme, oregano, cayenne and bay leaf. Simmer, stirring occasionally for 1 hour.

Bring the liquid to a boil, add shrimp and simmer, stirring for 1 minute. Add sausage and stir to heat. Remove pan from heat, stir in gumbo file’ powder and let the gumbo stand, covered, for 10 minutes. Serve the gumbo with rice.

Source for sausage: Pontrelli & Laricchia, Ltd., 6080 Malburg Way, Vernon, Ca. 90058
323-583-6690 • web site: pontrelli.com • e-mail address: sausage@pontrelli.com

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