Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, sausage and seafood gumbo. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Sausage and Seafood Gumbo is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Sausage and Seafood Gumbo is something which I have loved my whole life. They’re fine and they look fantastic.
You absolutely NEED this shrimp and sausage gumbo recipe from Delish.com in your back pocket. 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.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook 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:
- Take 4 small onion, diced (about 2 cups)
- Prepare 6 celery stalks, diced
- Prepare 2 green bell peppers, diced
- Make ready 16 oz okra, sliced (frozen is fine)
- Prepare 2 tsp salt
- Get 2 bay leaves
- Make ready 1 tsp cayenne
- Make ready 1 tsp whit pepper
- Get 1 tsp black pepper
- Prepare 1 tsp oregano
- Prepare 1 tsp thyme
- Get 4 garlic cloves, minced
- Take 1 cup vegetable oil
- Make ready 1 cup flour
- Make ready 6 cups seafood stock (chicken is fine too)
- Take 1 lb andouille sausage
- Take 1 lb shrimp, peeled
- Make ready 6 oz crab meat, cleaned (or finely diced chicken)
- Take 6 oz oysters in liquor, roughly diced
- Prepare 1/4 cup parsley, minced
- Prepare 2 green onions, sliced
- Take 2 tsp gumbo filé
- Prepare 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. 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. · Seafood, Chicken and Andouille sausage gumbo with two kinds of shrimp, Alaskan king crab, spicy sausage, and more!
Instructions to make Sausage and Seafood Gumbo:
- 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.
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. 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. 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.
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