Ingredients
2-3 tablespoons vegetable oil (a couple turns of the pan), divided
1 pound Andouille sausage, casing removed and diced
4 tablespoons butter, divided
2 red bell peppers, seeded and chopped
2 green bell peppers, seeded and chopped
4 ribs celery with leafy tops, chopped
2 small onions, chopped
4 large cloves garlic, chopped
1 fresh bay leaf
Salt and pepper
3 tablespoons fresh thyme, chopped
2 tablespoons flour
2 tablespoons tomato paste
1 pound large shrimp, deveined and tails removed, coarsely chopped
1 rounded tablespoon Old Bay Seasoning
1/4 cup hot sauce, such as Frank’s RedHot
1 cup crisp-tasting beer (think of a use for the rest)
4 cups chicken broth or stock, divided (32 ounces)
1 cup quick-cooking polenta
2 tablespoons honey
Thinly sliced scallions, whites and greens, for garnish
4 tablespoons butter, divided
Directions
Chop all your ingredients first, then begin cooking.
Heat about 1 tablespoon oil, a turn of the pan, over medium-high heat. Add the Andouille and brown for 3-4 minutes, then remove to a plate. Add about 2 tablespoons butter to the pan and lightly brown until slightly nutty. Add the peppers, celery, onions, garlic, bay leaf, salt, pepper and thyme and cook to tender-crisp, 3-4 minutes more. Add the flour and tomato paste and stir for a minute.
Dress the shrimp with Old Bay in a small bowl.
Deglaze the pan with the beer; add the hot sauce and 1 cup broth or stock. Slide in the seasoned shrimp and simmer for 2-3 minutes to cook through while the sauce thickens. Add reserved the Andouille to the pan.
Meanwhile, bring the remaining 3 cups chicken broth or stock to a boil, then reduce the heat and whisk in the polenta, 2-3 minutes to mass – you want it thick but not too stiff. Stir in the honey and the remaining 2 tablespoons butter, then turn off the heat.
Pour the polenta into shallow bowls and shape a well in center of bowls. Fill with gumbo, garnish with green onions and serve.