How to Prepare Appetizing Sausage and Seafood Gumbo

Sausage and Seafood Gumbo.

Sausage and Seafood Gumbo most diverse and own ideal taste that unique. Few kinds of Sausage and Seafood Gumbo recipes are also enough easy to process and do not take long. Even though not everyone likes Sausage and Seafood Gumbo food, currently few people are getting attached and like the sundry Sausage and Seafood Gumbo foods available. This can be visible of the number of restaurants that supply Sausage and Seafood Gumbo as one of the serving. You can cook Sausage and Seafood Gumbo using 23 ingredients and 21 steps. Here is how you cook it.

Ingredients of Sausage and Seafood Gumbo

1. You need 4 of small onion, diced (about 2 cups).
2. Prepare 6 of celery stalks, diced.
3. You need 2 of green bell peppers, diced.
4. It's 16 oz of okra, sliced (frozen is fine).
5. You need 2 tsp of salt.
6. It's 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. It's 1 tsp of oregano.
11. You need 1 tsp of thyme.
12. You need 4 of garlic cloves, minced.
13. It's 1 cup of vegetable oil.
14. It's 1 cup of flour.
15. You need 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. Prepare 6 oz of crab meat, cleaned (or finely diced chicken).
19. You need 6 oz of oysters in liquor, roughly diced.
20. You need 1/4 cup of parsley, minced.
21. You need 2 of green onions, sliced.
22. You need 2 tsp of gumbo filé.
23. You need of Hot steamed rice.

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..

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