Seafood and Sausage Gumbo

Seafood and Sausage Gumbo
Seafood and Sausage Gumbo

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    lbs raw shrimp

  • 1 1/2

    qts. water

  • 4

    onions, 2 of them quartered, the rest diced

  • 4

    bay leaves

  • 3/4

    c. vegetable oil

  • 1

    c. flour

  • 5

    T. butter

  • 2

    green bell peppers,

  • 4

    celery stalks

  • 1 1/2

    lbs. Andouville sausage, cut into 1/2 inch slices

  • 3

    c. okra cut into 1/2 inch slices

  • 3

    garlic cloves, crushed

  • 2

    t. salt

  • 1/2

    t. fresh or dried thyme leaves

  • 1/2

    t freshly ground black pepper

  • 1/2

    t. white pepper

  • 1

    t. cayenne pepper

  • 1

    c. hot pepper saice

  • 2

    c. chopped, peeled fresh or canned plum tomatoes

  • 1

    lbs. fresh crabmeat

  • boiled rice to seve

Directions

1. Peel and devein the shrimp; reserve the heads and shells. Cover and chill the shrimp while you make the sauce. 2. Place the shrimp heads and shells in a saucepan with the water, 2 quartered onions, and 1 of the bay leaves and bring to a boil. Partly cover and simmer for 20 minutes. Strain and set aside. 3. To make a Cajun roux, heat the oil in a heavy-bottomed skillet. When the oil is hot, add the flour, and little at a time, and blend to a smooth paste. 4. Cook over medium low heat, stirring constantly for 25-40 minutes until the roux reaches the color of peanut butter. Remove the pan from the heat and continue stirring until the roux cools and stops cooing. 5. Melt the butter in a large,heavy-bottomed saucepan or flameproof casserole. Finely chop the remaining onions and add to the pa with the peppers and celery. Cook over low heat for 6-8 minutes until onions are soft. 6. Add the sausage, stir well, and cook for 5 minutes longer. Add the okra and garlic, stir, and cook until the okra stops producing white "threads". 7. Add the remaining bay leaves, the thyme, salt, black and white peppers, cayenned pepper, and hot-pepper sauce to taste, if using. Stir well then stir in 1 1/2 quarts of the shrimp stock and the plum tomatoes. Bring to a boil, partly cover the pan, lower the head, and simmer for about 20 minutes. 8. Whisk in the Cajun roux. Raise the heat and bring to a boil, whisking well. Lower the heat again and simmer, uncovered for 40-50 minutes longer, stirring occasionally. 9. Stir in the shrimp and crabmeat. Cook for at least 3-4 minutes or until the shrimp turn pink. To serve, put on a mound of hot, boiled rice in each serving bowl and ladle the gumbo over, making sure each person gets some prawns and some crabmeat. Serves 10-12.

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