Recipe: Perfect Sausage and Seafood Gumbo

Sausage and Seafood Gumbo. By Rian Handler and Justin Sullivan. Originating in Louisiana it combines the cuisines and ingredients of several. Stir in chicken broth; bring to a boil.

Gumbo is a stay-inside-and-cook-all-day kind of dish that warms you inside and out. While Louisianans have firm ideas about what goes into a proper gumbo, there are infinite variations—chicken and okra; turkey and sausage; duck, oyster, and sausage—and countless versions, including ones with filé as a thickener and others with okra. In a large Dutch oven, heat the oil over medium heat. You can cook Sausage and Seafood Gumbo using 23 ingredients and 21 steps. Here is how you achieve that.

Ingredients of Sausage and Seafood Gumbo

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

Once the oil is hot, whisk in the flour to form a roux. It's common to find gumbos made with a wide variety of ingredients and varying combinations. Two primary types are seafood and non-seafood gumbos. Other types of gumbo are with or without okra.

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..

Another long-debated issue is whether a proper gumbo includes tomatoes. The gumbo roux is cooked to a golden nutty brown and okra adds body to this Seafood Chicken and Sausage Gumbo. For authentic gumbo, start with gumbo roux. When you think of gumbo, you think of a rich, dark, tongue tingling stock and that lip-smacking base starts with a roux. This authentic little recipe uses the king of all sausages, spicy andouille sausage, with shrimp and traditional gumbo fixings.