Sausage and Seafood Gumbo
Sausage and Seafood Gumbo

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, sausage and seafood gumbo. It is one of my favorites food recipes. For mine, I will make it a bit tasty. 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 well liked of current trending foods in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Sausage and Seafood Gumbo is something that I’ve loved my whole life.

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

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

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. Sausage and Seafood Gumbo recipe: This is a relatively easy gumbo recipe that is delicious. Optional: Gumbo is traditionally thickened in two ways, the first being the ocra added during cooking.

Steps 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.

This Cajun stew is packed with shrimp, crawfish & more seafood goodness. To learn more, read "Roux Boy." Seafood and Sausage Gumbo. Recipe adapted from Ron Iafrate, Chef Ron's Gumbo Stop, Metairie, LA. Slow Cooker Jambalaya. · Seafood, Chicken and Andouille sausage gumbo with two kinds of shrimp, Alaskan king crab, spicy sausage, and more! This recipe is hearty and flavorful - a perfect Authentic Chicken and Smoked Sausage Gumbo from New Orleans!

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