Sunday, August 09, 2009


serves ten

1/2 cup flour
1/2 cup vegetable oil
3 slices center cut bacon, divided
2 chicken andouille sausage links
1 stalk celery, chopped
1/2 red bell pepper, chopped
1 jalapeno, chopped
2 scallions, chopped
2 cloves garlic, minced
6 cups fat free chicken broth
1 tablespoon Cajun seasoning
1 tablespoon cayenne pepper
2 teaspoons fresh basil, chopped
1 teaspoon thyme, chopped
2 teaspoons fresh black pepper
1/2 teaspoon kosher salt
2 bay leaves
1 roma tomato, chopped
1 can okra with tomatoes, drained
1/2 lb shrimp- 10 set aside and the rest chopped
2 cups cooked white rice, for serving

Begin by making roux: In a deep sided saucepan, combine oil and flout over medium heat. Cook, stirring constantly, until the mixture reduces and becomes a dark brown (almost a milk chocolate color). This will take about 20 minutes. Remove from heat and continue stirring for a few minutes to prevent burning. Set aside.

Set a large stock pot over medium-high heat. Cut one slice of bacon into 1/2″ pieces and cook until crisp. Add sausage and brown. Add velery,red pepper, jalapenio, scallions, and garlic. Cook until soft. Add next 8 ingredients (through bay leaves). Bring to a boil. Reduce to a simmer and add roux. Continue to simmer for about 10 minutes. Add tomato, okra, and chopped shrimp and cook another 10 minutes or until okra is sodt and shrimp is cooked through.

Meanwhile, divide remaining bacon into 10 pieces. Wrap around shrimp and place on a skewer. Grill over medium heat for about 10 minutes or until shrimp is cooked and bacon is crisp.

To serve, mound rice in a bowl. Spoon gumbo around rice. Top with a bacon wrapped shrimp.

bacon recipe courtesy of: Food Buzz, May 28, 2009

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