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12 FOUR SEASONS BREEZE | FEBRUARY 2017 Chef 's Corner By Randy Balt Sausage & Shrimp Gumbo INGREDIENTS ¼ cup vegetable oil ¼ cup flour ½ large onion, diced 3 cloves garlic, sliced 2 stalks celery, chopped 1 green bell peppers, chopped Kosher salt 2 bay leaves 1 tsp freshly ground black pepper ¾ tsp cayenne pepper ¾ tsp smoked paprika ¾ cup sliced fresh or frozen okra 12 oz. turkey or pork Andouille sausage, sliced 4 cups reduced-sodium chicken stock 1 lb. raw shrimp, peeled, deveined and tails removed 2 scallions, sliced 1½ tsp unsalted butter Cooked white rice, for serving This fabulous gumbo delivers in the flavor department, so indulge yourself and some friends by preparing and sharing this little gem. It uses smoked Andouille sausage, with shrimp, bell peppers and okra in a rich broth. It's a classic and can be served in a bowl by itself or over a bed of rice. Total Time: 1 hr.; Level: Medium; Serves: 4-5. By the number: (per serving, not including rice) 390 cal, 17g carbs, 33g protein, 20g fat, 225mg chol, 810mg sodium, 2g fiber. DIRECTIONS 1. Make roux: Warm oil in a large Dutch oven over medium heat. Add flour and stir well to combine. Reduce heat to medium-low and cook, stirring constantly, 30 to 40 minutes, until mixture is rich medium brown, the color of peanut butter or coffee ice cream. Pay attention to bottom of pan, scraping often, so flour toasts but doesn't burn. 2. Increase heat to medium and add onion, garlic, celery and peppers. Season with salt. Cook, stirring, five minutes. Add bay leaves, black pepper, cayenne and paprika; cook two minutes. Add okra and sausage; cook two minutes. Pour in chicken stock, increase heat to high, bring to a boil, and then reduce heat to maintain a simmer, 10 minutes. 3. Stir in shrimp and simmer until just cooked through. Stir in scallions and butter. Taste and add more salt and pepper if needed. Serve over rice, with hot sauce, if desired.

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