15 to 20 large shrimp, peeled & deveined. Frozen is OK.
4 Oz. Andouille sausage, cut into 1/4 inch slices and then quartered.
1 Cup of diced onion.
1 Cup of diced bell pepper, perhaps red.
3/4 Cup diced poblano pepper.
1 Stalk celery, split in half and then sliced into 1/4 inch pieces.
1/2 Cup Tony Cachere's ready mix roux. (Or you can make your own with 4 Tbsp flour and 4 Tbsp butter).
2 Tsp gumbo filé.
3 Tbsp chopped cilantro.
2 Tbsp minced garlic.
2 12 to 14 oz. cans of chicken broth.
Directions:
Add the 1/2 cup ready mix roux powder to 1+ cup of water. Heat over medium flame. Monitor and stir as it approaches a boil. Remove from heat and set aside. Keep working it so that it does not clump. It may appear thick, but that is OK. You probably will not use it all.
To 2 or 3 tablespoons olive oil in a 3 quart pot, add the garlic, onion, bell pepper, and celery. Cook until the onion is translucent.
Add the chicken broth and bring to a slow boil.
Add the shrimp and andouille sausage.
Add the roue bit by bit until you get the coloration you desire. The liquid mixture will still appear thin.
Mix together well, cover and let simmer for 40 to 45 minutes.
Add the cilantro, and let simmer for 10 more minutes.
Add the gumbo filé, turn off the fire, and let rest.
Serve over jasmine rice
Serving: About 2 to 3 with these amounts.
Notes:
This recipe was assembled from other gumbo recipes and matches none of them exactly.
It is, nevertheless, pretty good.
You can adjust and change the ingredients as you want.