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Before you jump to Sausage and Seafood Gumbo recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Will Save You Money.
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The kitchen alone offers you many small means by which energy and money can be saved. Environmentally friendly living just isn’t that hard. It’s related to being functional, usually.
We hope you got insight from reading it, now let’s go back to sausage and seafood gumbo recipe. To make sausage and seafood gumbo you only need 23 ingredients and 21 steps. Here is how you cook that.
The ingredients needed to prepare Sausage and Seafood Gumbo:
- Provide 4 small onion, diced (about 2 cups)
- You need 6 celery stalks, diced
- Provide 2 green bell peppers, diced
- Prepare 16 oz okra, sliced (frozen is fine)
- Use 2 tsp salt
- Get 2 bay leaves
- Provide 1 tsp cayenne
- You need 1 tsp whit pepper
- Get 1 tsp black pepper
- You need 1 tsp oregano
- You need 1 tsp thyme
- Get 4 garlic cloves, minced
- Get 1 cup vegetable oil
- Use 1 cup flour
- Prepare 6 cups seafood stock (chicken is fine too)
- Prepare 1 lb andouille sausage
- Provide 1 lb shrimp, peeled
- Use 6 oz crab meat, cleaned (or finely diced chicken)
- Prepare 6 oz oysters in liquor, roughly diced
- Get 1/4 cup parsley, minced
- Take 2 green onions, sliced
- You need 2 tsp gumbo filé
- Prepare Hot steamed rice
Instructions to make Sausage and Seafood Gumbo:
- Prepare the onions, celery, bell pepper, and okra in a bowl.
- Add the spices into a small bowl.
- In a skillet, brown the sausage over high heat. If you bought fully cooked sausage, skip this step and go directly to making roux
- Once the sausages are browned, remove them and place on a plate to cool. Don't worry if they're still raw inside.
- Deglaze the pan with a little stock and add it back to the main stock.
- Prepare the roux by adding the oil to a heavy stock pot over high heat.
- When the oil begins smoking sprinkle the flour and begin to whisk the mixture.
- 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.
- It's beginning to take color.
- Almost there.
- That's about good. Took roughly 10 minutes.
- Reduce heat to medium and add half of the vegetables, dumping away from you to prevent splashing.
- Stir and cook the veggies for 2 minutes.
- Add the remaining veggies, spices, and garlic. Cook another 2 minutes
- Remove the roux from heat.
- Bring the stock to simmer in a large pot.
- Add the roux a spoonful at a time, stirring in between so it's not lumpy.
- 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.
- Simmer for 20 min, or longer to suit your schedule.
- Add the shrimp, crab, and oysters. Cook until the shrimp are pink or about 3 minutes
- Add the parsley, green onion, and gumbo filé. Stir and serve over hot rice.
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