How to Prepare Delicious Sausage and Seafood Gumbo

Hey everyone, it’s Clark, welcome to our recipe page. Today I’m gonna show you how to make a special dish, Sausage and Seafood Gumbo. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

Sausage and Seafood Gumbo Recipe.

You can cook Sausage and Seafood Gumbo using 23 ingredients and 21 steps. Here is how you cook that.

Ingredients of Sausage and Seafood Gumbo

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

Sausage and Seafood Gumbo step by step

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..