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Sausage and Seafood Gumbo
Sausage and Seafood Gumbo

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We hope you got insight from reading it, now let’s go back to sausage and seafood gumbo recipe. You can have sausage and seafood gumbo using 23 ingredients and 21 steps. Here is how you cook that.

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

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