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Cajun Andouille Sausage and Shrimp Gumbo
Ready in: 1-2 hrs 
Difficulty: 3/5
INGREDIENTS:
3/4 cup lard
3/4 cup all purpose flour
2 celery stalks, peeled and chopped
3 large onions, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 bay leaves
2 teaspoons salt
2 teaspoons dried oregano, crumbled
1 teaspoon cayenne pepper
5 bottles (8 ounce size) clam juice
2 cans (28 ounce size) Cajun style diced tomatoes
2 pounds smoked Andouille sausage, halved lengthwise, sliced 1/4 inch thick
2 pounds okra, trimmed, cut crosswise into 1/4-inch-thick slices
2 pounds large Gulf shrimp, uncooked, peeled and deveined
3 Fresh tomatoes, seeded, diced
1 pound long-grain rice, cooked
DIRECTIONS:
Heat oil in a large iron Dutch oven over high heat until almost smoking. Add flour, stirring constantly until you get a dark red-brown rue, about 8 minutes (don't burn). Immediately add celery, onions and bell peppers. Cook 5 minutes, stirring and scraping bottom of pan often. Mix in bay leaves, salt, oregano and cayenne. Add clam juice, canned tomatoes and sausage. Boil 15 minutes. Add okra, reduce heat and simmer until okra is tender, about 15 minutes. (Can be made 1 day ahead). Cover and chill to let the flavors merge.
Bring to simmer before continuing. Add shrimp to gumbo and simmer until just cooked through, about 3 minutes. Ladle over rice and top with tomatoes.
NUTRITION:
This Cajun Andouille Sausage and Shrimp Gumbo recipe from CDKitchen serves/makes 16
Recipe ID: 5261
REVIEWS:
Guest: Anonymous 2010-10-08
The receipe is EXCELLENT! If you're planning on making enough for four people you will definitely want to cut the incredients in half; and then you still have lots of gumbo! It tasted like "Norleans" according to my husband.
Guest: Frank 2008-01-28
The recipe was fantastic. My only problem was, I scaled the recipe down from 6 to 4 people. It made enough for feed 10 people. I had to use three different pots, each one increasingly larger. I went from a 5 1/2 qt. dutch oven to an 8 qt. stock pot to finally a 16 qt. stock pot where there was more than enough room for the ingredients. My Mother, who is my biggest critic, really enjoyed the Gumbo.
CDKitchen Note: The recipe was submitted as serving 4 people - which it CLEARLY serves more than!
Guest: MaximusDynamicus 2008-02-02
This is a great recipe, I love it. However, this recipe as is, will serve 4 members of the NFL or 10-12 members of my family. I suggest scaling back to 1/4 of the ingredients in order to make 4 servings for normal people. Remember, rice triples when cooked. Thats 3# rice, 2# shrimp, 2# andouille plus all the veggies, etc. That equals 4 very large servings! And everybody I know has bisquits/cornbread with this.
