Spicy Seafood And Sausage Gumbo
This hearty and flavorful gumbo recipe is a true taste of the South. Packed with a delicious combination of shrimp, crabmeat, and andouille sausage, this comforting stew is full of rich Creole flavors and spices. Serve this traditional dish over a bed of fluffy white rice for a satisfying and satisfying meal.
— Constant Cookbook
Ingredients
- 1 large yellow onion
- 1 green bell pepper
- 1 red bell pepper
- 1/2 lb. okra
- 1/2 cup canola or vegetable oil
- 6 Tbs. all-purpose flour
- 3 garlic cloves, minced
- 1 can (14.5 oz.) diced tomatoes with juices
- 5 cups fish stock or bottled clam juice
- 2 bay leaves
- 2 1/2 Tbs. Creole seasoning blend
- Salt and freshly ground pepper, to taste
- 1/2 lb. andouille sausage, cut into 1-inch
- slices
- 1 lb. large shrimp, peeled and deveined
- 1 cup fresh-cooked crabmeat, picked over
- to remove any shell fragments
- 1 tsp. filé powder
- Cooked white rice for serving
- 2 Tbs. finely chopped fresh flat-leaf parsley
Instructions
- Dice the onion and the green and red bell peppers. Set aside. Trim the stems from the okra pods, then cut the pods crosswise into slices 1/2 inch thick. In a large, heavy soup pot over medium heat, warm 2 Tbs. of the canola oil. Add the okra and sauté, stirring occasionally, until golden brown and softened, about 15 minutes. Transfer to a bowl and set aside.
- In the same pot over medium heat, warm the remaining 6 Tbs. oil for 2 minutes. Whisk in the flour until incorporated. Cook the mixture, or roux, stirring constantly with a wooden spoon, until dark brown, about 4 minutes. Do not let the roux turn black. Add the onion and bell peppers and cook, stirring occasionally, until softened, 8 to 10 minutes. Add the garlic and cook for 1 minute more.
- Add the reserved okra, the tomatoes with their juices, stock, bay leaves, Creole seasoning, salt and pepper. Increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes to blend the flavors.
- Stir in the sausage, shrimp and crabmeat and cook until the sausage is heated through and the shrimp are pink, 3 minutes more. Sprinkle in the filé powder and stir for 30 seconds. Remove from the heat and discard the bay leaves.
- To serve, spoon white rice into warmed bowls, ladle the gumbo on top and garnish with the parsley.
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