Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, sausage and seafood gumbo. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Sausage and Seafood Gumbo is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Sausage and Seafood Gumbo is something that I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can have sausage and seafood gumbo using 23 ingredients and 21 steps. Here is how you can achieve that.
The ingredients needed to make Sausage and Seafood Gumbo:
- Take 4 small onion, diced (about 2 cups)
- Make ready 6 celery stalks, diced
- Get 2 green bell peppers, diced
- Prepare 16 oz okra, sliced (frozen is fine)
- Get 2 tsp salt
- Make ready 2 bay leaves
- Get 1 tsp cayenne
- Make ready 1 tsp whit pepper
- Get 1 tsp black pepper
- Get 1 tsp oregano
- Make ready 1 tsp thyme
- Prepare 4 garlic cloves, minced
- Take 1 cup vegetable oil
- Make ready 1 cup flour
- Make ready 6 cups seafood stock (chicken is fine too)
- Prepare 1 lb andouille sausage
- Get 1 lb shrimp, peeled
- Make ready 6 oz crab meat, cleaned (or finely diced chicken)
- Make ready 6 oz oysters in liquor, roughly diced
- Get 1/4 cup parsley, minced
- Get 2 green onions, sliced
- Get 2 tsp gumbo filé
- Make ready Hot steamed rice
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.
So that is going to wrap this up for this exceptional food sausage and seafood gumbo recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
