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Ingredient
Sausage and Seafood Gumbo
Introduce
Chef :
Lance WilsonSausage and Seafood Gumbo
This recipe is adapted from Paul Prudohmme's recipe. If you don't want the crab and oysters, feel free to omit them, but add in 1 chicken breast or 2 chicken thighs, finely diced instead to give the soup some body. You may be tempted to use butter for the roux, but don't. It will burn and turn bitter. This recipe is easiest if you have two large pots, but if you don't, you can transfer the roux to a bowl, and use 1 pot.
Ingredient
Food ration :
10 servingsCooking time :
1 hour
2 tsp
salt
1 tsp
cayenne
1 tsp
whit pepper
1 tsp
black pepper
1 tsp
oregano
1 tsp
thyme
1 cup
vegetable oil
1 cup
flour
1 lb
andouille sausage
1 lb
shrimp, peeled
1/4 cup
parsley, minced
2 tsp
gumbo filé
Cooking instructions
* Step 1
Prepare the onions, celery, bell pepper, and okra in a bowl.
* Step 2
Add the spices into a small bowl.
* Step 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
* Step 4
Once the sausages are browned, remove them and place on a plate to cool. Don't worry if they're still raw inside.
* Step 5
Deglaze the pan with a little stock and add it back to the main stock.
* Step 6
Prepare the roux by adding the oil to a heavy stock pot over high heat.
* Step 7
When the oil begins smoking sprinkle the flour and begin to whisk the mixture.
* Step 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.
* Step 9
It's beginning to take color.
* Step 10
Almost there.
* Step 11
That's about good. Took roughly 10 minutes.
* Step 12
Reduce heat to medium and add half of the vegetables, dumping away from you to prevent splashing.
* Step 13
Stir and cook the veggies for 2 minutes.
* Step 14
Add the remaining veggies, spices, and garlic. Cook another 2 minutes
* Step 15
Remove the roux from heat.
* Step 16
Bring the stock to simmer in a large pot.
* Step 17
Add the roux a spoonful at a time, stirring in between so it's not lumpy.
* Step 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.
* Step 19
Simmer for 20 min, or longer to suit your schedule.
* Step 20
Add the shrimp, crab, and oysters. Cook until the shrimp are pink or about 3 minutes
* Step 21
Add the parsley, green onion, and gumbo filé. Stir and serve over hot rice.
Note: if there is a photo you can click to enlarge it
Tag
small onion, diced (about 2 cups)
celery stalks, diced
green bell peppers diced
okra, sliced (frozen is fine)
Salt
Bay leaves
cayenne
whit pepper
Black pepper
oregano
Thyme
garlic cloves, minced
vegetable oil
Flour
seafood stock (chicken is fine too)
andouille sausage
shrimp peeled
crab meat, cleaned (or finely diced chicken)
oysters in liquor, roughly diced
parsley, minced
green onions sliced
gumbo filé
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