Tee was coming over to spend the night before we go to set up for the Morganton Festival in the morning. Mrs. Tee is coming in tomorrow afternoon to join the fun. I decided that I needed to make something a little different for dinner. I was originally thinking red beans and rice using the Smoked Cajun sausage. The sausage comes from the Groff’s Meat Market in Elizabethtown, PA. Every time I go there I stock up on this particular sausage. It is really good!! I wanted to make something from scratch, not from a box. I ended up deciding that since I had most of the ingredients for Shrimp Gumbo with Smoked Cajun Sausage that is what I would make. I found a recipe for Shrimp Gumbo with Andouille Sausage on the following website.
www.simplyrecipes.com/recipes/shrimp_gumbo_with_andouille_sausageI substituted the Smoked Cajun Sausage for the Andouille.
All the ingredients lined up ready for action.
The next few pictures are the different stages of the mandatory roux.
The holy trinity gets baptized in the roux.
Sausage is up next.
Time to add the shrimp.
Finally, time to serve dinner. Here is my first bowl. In addition to the chopped green onions, I added a sprinkle of File powder to my bowl.
I must say that it exceeded my expectations. I am glad I only used one tablespoon of the Soileau’s. It left the right amount of “bite” on the back of my tongue, right where you expect it to finish. I will make this again using the Andouille sausage I got from Chris (Tenpoint5) back in around Memorial Day. Enjoy the pictures.
Art
