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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 cook sausage and seafood gumbo using 23 ingredients and 21 steps. Here is how you cook it.

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