Recipe: Delicious Sausage and Seafood Gumbo

Sausage and Seafood Gumbo. Hearty, delicious, and packed full of amazing and well-seasoned ingredients, this Gumbo recipe has officially taken place as one of my top five favorite recipes (right up there with my Jambalaya Recipe). 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.

Because of that, I thought gumbo would be the perfect place to use canned. 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. You can have Sausage and Seafood Gumbo using 23 ingredients and 21 steps. Here is how you achieve it.

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

Seafood gumbo, packed with shrimp, oysters, red snapper, and, especially Louisiana blue crab, is a classic South Louisiana dish. For years I made chicken and sausage gumbo using the New Orleans School of Cooking's recipe but my wife can't eat meat anymore, so today I made this with a few. This Cajun stew is packed with shrimp, crawfish & more seafood goodness. To learn more, read "Roux Boy." Seafood and Sausage Gumbo.

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..

Recipe adapted from Ron Iafrate, Chef Ron's Gumbo Stop, Metairie, LA. Chicken and Andouille Sausage Gumbo (aka Gumbo Ya Ya)Sunset and Sewanee. It received rave reviews from the whole family. The best seafood gumbo I have ever had. 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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