How to Make Yummy Sausage and Seafood Gumbo

Without fail cooking ultimate Sausage and Seafood Gumbo easy, fast, practical. 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. It is a top notch comfort stew centered around a flavorful roux and the Holy Trinity of onions, celery and bell peppers. 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.

Gumbo Recipe Chicken Sausage and Shrimp.

In The Kitchen With Gina Young.

How to Make Gumbo with Our Foolproof (Surprising) Technique and Tips for Perfect Red Beans and Rice.

Good Evening every body, at this time you get present recipe Sausage and Seafood Gumbo with 23 ingredients and 21 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 23 ingredients and 21 stages of easy cooking Sausage and Seafood Gumbo.

Ingredients all Sausage and Seafood Gumbo

1. Needed 4 : small onion, diced (about 2 cups).

2. Needed 6 : celery stalks, diced.

3. Needed 2 : green bell peppers, diced.

4. Prepare 16 oz : okra, sliced (frozen is fine).

5. Needed 2 tsp : salt.

6. Needed 2 : bay leaves.

7. Needed 1 tsp : cayenne.

8. Needed 1 tsp : whit pepper.

9. Prepare 1 tsp : black pepper.

10. Prepare 1 tsp : oregano.

11. Needed 1 tsp : thyme.

12. Prepare 4 : garlic cloves, minced.

13. Needed 1 cup : vegetable oil.

14. Prepare 1 cup : flour.

15. Needed 6 cups : seafood stock (chicken is fine too).

16. Prepare 1 lb : andouille sausage.

17. Prepare 1 lb : shrimp, peeled.

18. Prepare 6 oz : crab meat, cleaned (or finely diced chicken).

19. Needed 6 oz : oysters in liquor, roughly diced.

20. Needed 1/4 cup : parsley, minced.

21. Prepare 2 : green onions, sliced.

22. Needed 2 tsp : gumbo filé.

23. Prepare : Hot steamed rice.

This Cajun stew is packed with shrimp, crawfish & more seafood goodness.

To learn more, read "Roux Boy." Seafood and Sausage Gumbo.

Recipe adapted from Ron Iafrate, Chef Ron's Gumbo Stop, Metairie, LA.

How to make Seafood, Chicken, and Andouille Sausage Gumbo.

If all ingredients Sausage and Seafood Gumbo it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking 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..

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.

The key is to use a tender andouille so it does not become too chewy.

Gumbo evolved from the French pot-au-feu, when the slaves from West Africa added okra as a thickener to the already roux-thickened French stew.

Filé is typically used in thicker gumbos with sausages and chicken, while okra is used in lighter gumbos with seafood.

Seafood and Sausage Gumbo Tasting Table.

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