Sausage and Seafood Gumbo
Sausage and Seafood Gumbo

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, sausage and seafood gumbo. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Gumbo is a true melting pot dish. Originating in Louisiana it combines the cuisines and ingredients of several cultures including West African, French, German, and Choctaw. It is a top notch comfort stew centered around a roux and the Holy Trinity of onions, celery and bell peppers.

Sausage and Seafood Gumbo is one of the most popular of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Sausage and Seafood Gumbo is something that I have loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can have sausage and seafood gumbo using 23 ingredients and 21 steps. Here is how you cook it.

The ingredients needed to make Sausage and Seafood Gumbo:
  1. Prepare 4 small onion, diced (about 2 cups)
  2. Take 6 celery stalks, diced
  3. Get 2 green bell peppers, diced
  4. Prepare 16 oz okra, sliced (frozen is fine)
  5. Prepare 2 tsp salt
  6. Make ready 2 bay leaves
  7. Prepare 1 tsp cayenne
  8. Take 1 tsp whit pepper
  9. Take 1 tsp black pepper
  10. Prepare 1 tsp oregano
  11. Prepare 1 tsp thyme
  12. Get 4 garlic cloves, minced
  13. Prepare 1 cup vegetable oil
  14. Prepare 1 cup flour
  15. Make ready 6 cups seafood stock (chicken is fine too)
  16. Make ready 1 lb andouille sausage
  17. Make ready 1 lb shrimp, peeled
  18. Get 6 oz crab meat, cleaned (or finely diced chicken)
  19. Prepare 6 oz oysters in liquor, roughly diced
  20. Take 1/4 cup parsley, minced
  21. Make ready 2 green onions, sliced
  22. Get 2 tsp gumbo filé
  23. Get Hot steamed rice

How to make Seafood, Chicken, and Andouille Sausage Gumbo. My mom's parents came from Baton Rouge, so with that being said… As much as I love seafood, chicken, and sausage gumbo I usually only make it during the holidays or for other special occasions. This Cajun stew is packed with shrimp, crawfish & more seafood goodness. To learn more, read "Roux Boy." Seafood and Sausage Gumbo.

Instructions to make Sausage and Seafood Gumbo:
  1. Prepare the onions, celery, bell pepper, and okra in a bowl.
  2. Add the spices into a small bowl.
  3. In a skillet, brown the sausage over high heat. If you bought fully cooked sausage, skip this step and go directly to making roux
  4. Once the sausages are browned, remove them and place on a plate to cool. Don't worry if they're still raw inside.
  5. Deglaze the pan with a little stock and add it back to the main stock.
  6. Prepare the roux by adding the oil to a heavy stock pot over high heat.
  7. When the oil begins smoking sprinkle the flour and begin to whisk the mixture.
  8. Continue whisking. Do not walk away or your roux will burn. You are looking for a deep red brown color. Be very careful, splashing the roux will severely burn you.
  9. It's beginning to take color.
  10. Almost there.
  11. That's about good. Took roughly 10 minutes.
  12. Reduce heat to medium and add half of the vegetables, dumping away from you to prevent splashing.
  13. Stir and cook the veggies for 2 minutes.
  14. Add the remaining veggies, spices, and garlic. Cook another 2 minutes
  15. Remove the roux from heat.
  16. Bring the stock to simmer in a large pot.
  17. Add the roux a spoonful at a time, stirring in between so it's not lumpy.
  18. Bring the soup to a simmer. Cut the sausage into chunks and add to the gumbo. If you're using chicken, add it here too.
  19. Simmer for 20 min, or longer to suit your schedule.
  20. Add the shrimp, crab, and oysters. Cook until the shrimp are pink or about 3 minutes
  21. Add the parsley, green onion, and gumbo filé. Stir and serve over hot rice.

Recipe adapted from Ron Iafrate, Chef Ron's Gumbo Stop, Metairie, LA. Seafood gumbo, packed with shrimp, oysters, red snapper, and, especially Louisiana blue crab, is a classic South Louisiana dish. Ben Thibodeaux, chef de cuisine of Dickie Brennan's Tableau in Le Petit Theatre, says, "Our warm, fertile waters help our blue crabs get nice and fat, which lends a sweetness. This recipe is hearty and flavorful - a perfect Authentic Chicken and Smoked Sausage Gumbo from New Orleans! A great comfort food recipe for cold nights and game day.

So that is going to wrap this up with this special food sausage and seafood gumbo recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!