Sausage and Seafood Gumbo. 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.
Because of that, I thought gumbo would be the perfect place to use canned. 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. You can have Sausage and Seafood Gumbo using 23 ingredients and 21 steps. Here is how you achieve that.
Ingredients of Sausage and Seafood Gumbo
- It's 4 of small onion, diced (about 2 cups).
- Prepare 6 of celery stalks, diced.
- Prepare 2 of green bell peppers, diced.
- Prepare 16 oz of okra, sliced (frozen is fine).
- Prepare 2 tsp of salt.
- You need 2 of bay leaves.
- It's 1 tsp of cayenne.
- You need 1 tsp of whit pepper.
- It's 1 tsp of black pepper.
- It's 1 tsp of oregano.
- You need 1 tsp of thyme.
- Prepare 4 of garlic cloves, minced.
- It's 1 cup of vegetable oil.
- You need 1 cup of flour.
- You need 6 cups of seafood stock (chicken is fine too).
- You need 1 lb of andouille sausage.
- It's 1 lb of shrimp, peeled.
- Prepare 6 oz of crab meat, cleaned (or finely diced chicken).
- You need 6 oz of oysters in liquor, roughly diced.
- It's 1/4 cup of parsley, minced.
- You need 2 of green onions, sliced.
- It's 2 tsp of gumbo filé.
- You need of Hot steamed 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. How to make Seafood, Chicken, and Andouille Sausage Gumbo.
Sausage and Seafood Gumbo instructions
- Prepare the onions, celery, bell pepper, and okra in a bowl..
- Add the spices into a small bowl..
- In a skillet, brown the sausage over high heat. If you bought fully cooked sausage, skip this step and go directly to making roux.
- Once the sausages are browned, remove them and place on a plate to cool. Don't worry if they're still raw inside..
- Deglaze the pan with a little stock and add it back to the main stock..
- Prepare the roux by adding the oil to a heavy stock pot over high heat..
- When the oil begins smoking sprinkle the flour and begin to whisk the mixture..
- 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..
- It's beginning to take color..
- Almost there..
- That's about good. Took roughly 10 minutes..
- Reduce heat to medium and add half of the vegetables, dumping away from you to prevent splashing..
- Stir and cook the veggies for 2 minutes..
- Add the remaining veggies, spices, and garlic. Cook another 2 minutes.
- Remove the roux from heat..
- Bring the stock to simmer in a large pot..
- Add the roux a spoonful at a time, stirring in between so it's not lumpy..
- 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..
- Simmer for 20 min, or longer to suit your schedule..
- Add the shrimp, crab, and oysters. Cook until the shrimp are pink or about 3 minutes.
- Add the parsley, green onion, and gumbo filé. Stir and serve over hot rice..
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. Chicken and Andouille Sausage Gumbo (aka Gumbo Ya Ya)Sunset and Sewanee. When it comes to gumbo and many other southern dishes, it's all about the roux -- a cooked mix of flour and fat that is used to thicken the stock and serve as the basis for the gumbo. 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.