*  Exported from  MasterCook  *

                        Shrimp Gumbo Ala Bennigans

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Soups                            Seafood
                Vegetables                       Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4 3/4  ounces        Andouille sausage
   1 1/2  cups          Green peppers -- diced
   1 1/2  cups          Celery -- diced
   2      cups          Yellow onion -- diced
   1 1/2  teaspoons     Garlic -- minced
   1 1/2                Bay Leaves
   2      tablespoons   Creole Seasoning
   1 1/2  teaspoons     Gumbo file
   1      cup           Canned diced Tomatoes
     1/2  cup           Tomato sauce
   1 1/2  teaspoons     Tabasco
   1      tablespoon    Kitchen bouquet
     3/4  cup           Vegetable oil
   1      cup           Flour
     1/2  pound         Cut okra -- thawed
   1      tablespoon    Old Bay seasoning
  90                    Shrimp -- as needed *
                        -----CHICKEN STOCK-----
   1      gallon        Water
   6      tablespoons   Chicken base -- **NOT boullion

*Suggest 2 oz cooked shrimp to 8 oz. portion. Combine and boil ingredients for 
chicken stock and set aside. **The recipe actually calls for 4- #40 scoops of chicken base. 
A #40 scoop is about the size of a melon baller so this is an approx. measurement. 
Cut sausage in half lengthwise and char on grill. Dice into 1/4 inch pieces.
 Combine vegs and set aside. Combine spices and set aside. 
 Measure tomato products, tabasco, and kitchen bouquet and set aside.
  Place oil in pan and heat until hot. Add flour and stir with whisk forming a roux.
 Cook until tan. IF BLACK SPOTS APPEAR, DISCARD AND REMAKE. 
Add vegs and sausage to roux. Cook 3-5 minutes until they lose the raw appearance
. Do not burn. Add spices and cook 3-5 mintes to develop flavors. 
Add 1/2 of the chicken stock. Stir with whisk until blended. Add remaining stock. 
Turn up heat and bring to a boil. Once boiling, add tomato products.
 Reduce heat and simmer 20 minutes. Add thawed okra and return gumbo to a boil.
 Skim off any excess oil. Remove bay leaves. In sauce pan bring 1 gallon of water to a boil
. When water is boiling, add 1 tablespoon of OLD BAY SEASINING.
Add 70/90 shrimp to the water. (Bennigan's uses frozen shrimp, they are easier to use
 because that are already peeled.) Cook shrimp 8 minutes. Drain shrimp. 
SERVING SUGGESTIONS: In individual bowls, place 1 cup of cooked, hot, white rice.
Ladle gumbo over rice and top with shrimp.

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