Cajun Seafood Gumbo with Andouille Smoked Sausage
Our gumbo is thickened with a roux, which imparts a wonderful nutty flavor and gives the gumbo a gorgeous deep brown color. Use any seafood you like, but the holy trinity (onions, peppers, and celery) and roux are essential, Enjoy!
Servings: 3 quarts
Ingredients
- 3/4 c. vegetable oil
- 1 c. all-purpose flour
- 2 c. chopped onions
- 1 1/2 c. chopped green bell pepper
- 1 c. chopped celery
- 1 T. minced garlic
- 6 c. seafood stock or clam juice
- 2 whole bay leaves
- 2 tsp. salt
- 1/2 tsp. white pepper
- 1/2 tsp. black pepper
- 1/4 - 1/2 tsp. cayenne red pepper to taste
- 1/2 tsp. dried thyme leaves
- 1/4 tsp. dried oregano leaves
- 1 lb. Andouille smoked sausage cut into 1/2-inch pieces
- 1 lb. med. shrimp peeled and deveined
- 1 doz. med. to lg. shucked oysters with their liquor or clams
- 3/4 lb. crabmeat (picked over) or crawfish
- 2 1/2 c. rice cooked hot for serving
- 1/2 c. green onions chopped for garnish
Instructions
- Place a heavy stockpot over medium heat, add the vegetable oil. Allow the oil to heat for about 5 minutes, then add the flour to the pot. Stir the oil and flour together with a whisk or wooden spoon to form a roux. Continue to stir the roux for 15 to 20 minutes, or until the color resembles milk chocolate, being careful not to let it scorch.
- Add onions, bell peppers, and celery to the roux. Stir the vegetables for 5 minutes, then add the garlic. Cook the garlic for 30 seconds before adding the seafood stock to the pot. Season the gumbo with bay leaves, salt, white pepper, black pepper, cayenne pepper, thyme and oregano. Bring the gumbo to a boil then lower the heat to a simmer. Continue to simmer the gumbo for 1 hour, skimming the foam and any oil that rises to the surface.
- Add the Andouille sausage, cook for 15 minutes. Add the shrimp, un-drained oysters and crabmeat, cook an additional 5-10 minutes. Remove bay leaves. Taste gumbo, season if necessary.
- Serve in shallow bowls over white rice. Garnish with green onions.