Good afternoon, we are going to share those Again looking for a sausage and seafood gumbo recipe that is Delicious How to making it is very not difficult. Just need patience and persistence. So that sausage and seafood gumbo has aroma and taste that can to arouse appetite.

In order for the taste of sausage and seafood gumbo, you need to pay attention first from the type of ingredients, then selection of ingredients that are good until how to make and serve it. No need Confused if want to prepare sausage and seafood gumbo delicious as long as you know the trick and how to make this dish can become serving very special.

Ingredients and seasonings used in prepare

1. Prepare 4 small onion, diced (about 2 cups)
2. Prepare 6 celery stalks, diced
3. Prepare 2 green bell peppers, diced
4. Use 16 oz okra, sliced (frozen is fine)
5. Take 2 tsp salt
6. Prepare 2 bay leaves
7. Prepare 1 tsp cayenne
8. Use 1 tsp whit pepper
9. Take 1 tsp black pepper
10. Use 1 tsp oregano
11. Use 1 tsp thyme
12. Take 4 garlic cloves, minced
13. Prepare 1 cup vegetable oil
14. Prepare 1 cup flour
15. Prepare 6 cups seafood stock (chicken is fine too)
16. Prepare 1 lb andouille sausage
17. Prepare 1 lb shrimp, peeled
18. Prepare 6 oz crab meat, cleaned (or finely diced chicken)
19. Prepare 6 oz oysters in liquor, roughly diced
20. Prepare 1/4 cup parsley, minced
21. Take 2 green onions, sliced
22. Prepare 2 tsp gumbo filé
23. Use Hot steamed rice

The actual prep is quite simple! Stir in sausage, okra, tomatoes, bay leaves, salt, Worcestershire sauce, hot sauce, thyme, and pepper. Stir in the andouille sausage: prudhomme gumbo.jpg. Stir in garlic and sausage, then season with Cajun seasoning, salt, and pepper.

How to make Sausage and Seafood Gumbo:

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.
22. Done and ready to serve!

Stir in bay leaf, diced tomatoes, and. Once done remove from the oven and allow to cool. Once cooled slice your sausages into ½ inch thick rounds and set aside. Remove from heat and keep warm until needed. In a large Dutch oven, cook sausage until browned.

I say thank you for using the recipe that I convey on here. hope we Congratulations enjoy