Martin's Andouille & Oyster Gumbo

Recipe Ingredients

1 teaspoon	5ml	Onion (medium)
2		Garlic
1 cup	237ml	Or 1 pkg. Frozen okra
4 tablespoons	60ml	Fat or oil
4 tablespoons	60ml	Flour
1/2 lb	227g / 8oz	Andouille - thinly sliced
1/2 lb	227g / 8oz	Smoked sausage - thinly sliced
1		Water
4		Celery with leaves - chopped
1		Green pepper - chopped
1		Green onions - chopped
1		Tomato sauce - (16 ounces)
5		Beef bouillon cubes
2		Bay leaves - crushed
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Black pepper
1/4 teaspoon	1.3ml	Thyme leaves
1/4 teaspoon	1.3ml	Allspice
1/4 teaspoon	1.3ml	Cayenne
2		Oysters - (12 oz.)

Recipe Instructions

Puree onion, garlic, & okra together in food processor. Make a roux with fat & flour by slow, careful cooking in a skillet. Should take 25-30 minutes, until flour is chocolate brown. Use a pancake turner instead of a spoon to keep the bottom of the skillet scraped.

Place roux into larger cooking pot, at least 4 qt. size. Add everything else except oysters. Bring to a boil, then simmer about 1 hour. Keep stirred & add extra water if necessary. Taste for salt. Drain oyster juice into gumbo.

Remove any hard pieces from oysters; chop, if desired. Pour oysters into gumbo, bring to a boil, then simmer 15 minutes. This will taste better reheated the next day - it will keep a few days in the refrigerator.

This is from the New Orleans Times-Picayune Cooking Contest, 1980.

Source:
Betty Groh

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