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Popís Shrimp and Andouille Gumbo Recipe

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This recipe for Popís Shrimp and Andouille Gumbo, by , is from That's Just Pop !!!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mark King

Category:
Category:

Ingredients:  
Ingredients:  
1 cup vegetable oil
1 cup all-purpose flour
2 cups onions, chopped
1 cup green bell pepper, chopped
1 cup celery, chopped
3 Bay leaves
1 tablespoon pepper
3 tablespoons Creole seasoning
1 teaspoon cayenne pepper
6 cups basic shrimp stock


Directions:
Directions:
In a large Dutch oven on the stovetop, heat oil. Gradually add flour to form a roux, stirring continuously as to not burn. When it reaches the color of chocolate, add onion until transparent, about 5 minutes. Add bell pepper and celery, and continue to cook in the roux until softened, about 4 minutes. Stir in the seasoning.
Add the stock slowly. Add the Andouille and stir. Bring to a boil and simmer for 30 minutes. Stir in shrimp and continue to simmer for an additional 5-10 minutes.

 

 

 

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