3 tablespoons vegetable oil
½ cup diced celery
½ cup diced red onion
½ cup diced red pepper
4 garlic cloves, minced
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
4 ounces ground chorizo
1 (14-ounce) can crushed tomatoes
12 ounces fresh okra, diced small
1 tablespoon smoked paprika
1 tablespoon file powder
1 teaspoon cayenne pepper
2 cups fish stock
2 cups chicken stock
2 tablespoons apple cider vinegar
1 pound large shrimp, peeled and deveined
8 ounces smoked andouille sausage, sliced ¼-inch thick
6 cups cooked rice, for serving
Chopped scallions, for serving
Chopped fresh parsley, for serving
Instructions: Heat vegetable oil in a large saucepan or Dutch oven set over medium-high heat. When the oil shimmers, add celery, onion, peppers, garlic, salt and pepper and cook, stirring frequently, until the onion is translucent, 3 to 4 minutes.
Add the chorizo and cook for 4 to 5 minutes, stirring frequently. Add the tomatoes, okra, paprika, file powder and cayenne and continue cooking for 4 to 5 minutes, stirring frequently. Add the stocks and vinegar and bring to a simmer. Decrease heat to low, cover and cook for 20 to 25 minutes, stirring occasionally. The file powder, which is made by grinding sassafras leaves, will thicken the stew.
Add the shrimp and andouille and stir to combine. Continue to cook for 4 to 5 minutes, until the shrimp are just cooked through. Serve gumbo over rice, topped with scallions and parsley.
Makes 5 to 8 servings
From Leah Chase of Dooky Chase, New Orleans, in “The Rise” by Marcus Samuelsson
November 03, 2020 at 01:00AM
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Recipe: Leah Chase Gumbo - Houston Chronicle
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okra
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