How to Prepare Tasty Sausage and Seafood Gumbo

Sausage and Seafood Gumbo. We've perfected the art of dining in with chef-inspired recipes that are easy to prepare. Stir in chicken broth; bring to a boil. Reduce heat to low; stir in sausage, pepper sauce, black pepper and salt to taste.

Stir in parsley, and remove from heat. Serve gumbo over hot cooked rice. Stir in garlic and sausage, then season. You can cook Sausage and Seafood Gumbo using 23 ingredients and 21 steps. Here is how you achieve that.

Ingredients of Sausage and Seafood Gumbo

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

A medley of seafood + sausage = amazing flavor! When you combine sausage and seafood, good things happen! You don't need a lot else. So the stars of this delicious dinner are: Cajun-Style Andouille sausage, bay scallops (these are the cute tiny ones!), cod (or other white fish), and shrimp.

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..

His rich, thick stew of shrimp stock, vegetables and spices is a hit with shrimp, crawfish, oysters, crab, sausage and okra. All you need is a scoop of rice on top, and you're set to feed a crowd. This fabulous shrimp gumbo is flavored with some spicy andouille sausage, tomatoes, and the "holy trinity" of Cajun and Creole cooking: onion, celery, and bell pepper. Serve the gumbo with hot boiled rice and a garnish of green onions or parsley and enjoy! There are gumbos with chicken and shrimp, with turkey, with crabs, with duck and beef and pork, all manner of sausage and frog and, yes, nutria (the rodent).