A smoky and spicy gumbo made with both smoked andouille sausage and hot Italian sausage along with shrimp.
3 TBS. Vegetable oil
1/2 c. Celery, diced
1/2 c. Onion, diced
1/2 c. Red peppers, diced
4 cloves Garlic, minced
1 tsp. Coarse sea salt
1/2 tsp. Black Tellicherry Peppercorn
4 oz. ground Hot Italian sausage
1 (14 oz.) can Crushed tomatoes
20-24 Fresh okra, finely diced
1 TBS. Hot smoked paprika
1 TBS. File Powder
1 tsp. Cayenne Chile Powder
2 c. Fish stock
2 c. Chicken stock
2 TBS. Cider vinegar
1 lb. Large shrimp, peeled and deveined
8 oz. Smoked andouille sausage, sliced 1/4 inch thick
6 c. Cooked rice, for serving
chopped scallions and parsley for serving
Heat vegetable oil in large Dutch oven or saucepan over medium-high heat. When the oil shimmers, add the celery, onion, peppers, garlic, salt and pepper and cook, stirring frequently, until the onion is translucent, 3-4 minutes.
Add the Italian sausage and cook for 4 to 5 minutes, stirring frequently. Add the tomatoes, okra, paprika, file powder and cayenne and continue cooking for 4-5 minutes.
Add the fish stock and chicken stock and vinegar and bring to a simmer. Reduce heat to low. cover and cook for 20-25 minutes, stirring occasionally.
Add the shrimp and andouille and stir. Continue to cook for 4-5 minutes until shrimp are just cooked through. Serve the gumbo over rice with scallions and parsley.