Spicy Seafood and Sausage Gumbo

By loriarnold

Ingredients

• 1 large yellow onion
• 1 green bell pepper
• 1 red bell pepper
• 1/2 lb okra
• 1/2 cup canola or veg oil
• 6 TBS flour
• 3 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 5 cups chicken stock
• 2 bay leaves
• 2 1/2 TBS creole seasoning blend
• salt & pepper
• 1/2 lb andouille sage cut into 1" slices
• 1 blk large shrimp, peeled & deveined
• 1 cup fresh cooked crapmet
• 1 tsp file powder
• 6 cups popcorn rice
• 2 TBS finely chopped flat leaf parsley

Details

Servings 6

Preparation

Step 1

Dice the onion and pappers. Set aside. Trim the stems from the okra pods, then cut the pods crosswise into slices. In a large, heavy soup pot over medium heat, warm 2 TBS of the oil. Add the okra and saute, stirring occasionally until golden brown and softened, about 15 minutes. Transfer to a bowl and set aside.

In the same pot over the medium heat, warm the remaining 6 TBSO oil for 2 minutes. Whisk in the flour until incorporated. Cook the mixture stirring constnatly with a wooden spoon until dark brown (about 4 minutes). Do not let it turn black. Add the onion & bell peppers and cook, stirring occasionally until softened, 8 to 10 minutes. Add the garlick and cook for 1 minute more.

Add the okra, tomatoes, stock bay leaves, creole seasoning, salt & pepper. Increase the heat to medium high and bring to a boil. Reduce the heat to medium low and simmer for 30 minutes to blend the flavors.

Stir in the sausage, shrimp and crabmeat and cook until the sausage is headted through the shrimp are pink, 3 minutes more. Sprinkle in the file poweder and stir for 30 seconds. Remove from the heat and discard the leaves. To serve spoon the rice into warmed boowls, lade the gumbo on top.