White Bean and Shrimp Gumbo à la Jeannine

Name: White Bean and Shrimp Gumbo à la Jeannine
Ingredients: Plain flour; Bacon drippings and olive oil; 1 tsp. garlic, chopped; 1 cup green onions, chopped; 1 cup onions, chopped; ½ cup bell pepper, chopped; 1 tsp. celery seed; 1 cup parsley, chopped; Water; Bacon drippings and olive oil; Salt, to taste; 2 TBS. Lea & Perrins Worcestershire sauce; Louisiana hot sauce, to taste; 2 cups dry white wine; 1 cup cut okra; Leftover white beans cooked with smoked sausage or andouille; Leftover white beans cooked with smoked sausage or andouille; Leftover white beans cooked with smoked sausage or andouille; 2-½ lbs. shrimp, peeled and deveined

Preparation info

Difficulty
Easy

Appears in

The Justin Wilson Gourmet and Gourmand Cookbook

By Justin Wilson

Published 1984

About

Ingredients

2-½ lbs. shrimp, peeled and deveined
Leftover white beans cooked with smoked sausage or andouille
1 cup</

Soup

Method

Take the cooked beans and put through the blender to make a thick liquid. Make a roux with the flour and oil. When the roux is a dark chocolate color, put in onions and bell pepper. When the onion is clear, put in the parsley and green onions and continue cooking. Add a bit of cold water and stir. Then add garlic and continue cooking. Add enough water to cover