Easiest Way to Make Delicious Sausage and Seafood Gumbo

Sausage and Seafood Gumbo. Stir in garlic and sausage, then season with Cajun seasoning, salt, and pepper. Stir in bay leaf, diced tomatoes, and chicken broth and bring to a boil. Reduce heat to low and simmer until.

Sausage and Seafood Gumbo All you need is a scoop of rice on top, and you're set to feed a crowd. This fabulous shrimp gumbo is flavored with some spicy andouille sausage, tomatoes, and the "holy trinity" of Cajun and Creole cooking: onion, celery, and bell pepper. Serve the gumbo with hot boiled rice and a garnish of green onions or parsley and enjoy! You can cook Sausage and Seafood Gumbo using 23 ingredients and 21 steps. Here is how you cook that.

Ingredients of Sausage and Seafood Gumbo

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

There are gumbos with chicken and shrimp, with turkey, with crabs, with duck and beef and pork, all manner of sausage and frog and, yes, nutria (the rodent). These can be combined in freewheeling ways, or not combined. Andouille sausage and chicken are two common proteins in gumbo, but not the only ones by a long shot. Stir in sausage, okra, tomatoes, bay leaves, salt, Worcestershire sauce, hot sauce, thyme, and pepper.

Sausage and Seafood Gumbo instructions

  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..

Taste and season with salt and pepper as desired. This authentic little recipe uses the king of all sausages, spicy andouille sausage, with shrimp and traditional gumbo fixings. Simmering the shrimp shells in the broth adds distinct flavor, but you can skip this step and start with peeled shrimp. I only used half the roux because I like my gumbo thicker. Gumbo is one dish that makes Louisiana cuisine so famous.