Seafood and Sausage Gumbo
1/2 c. flour
1/2 c. canola or vegetable oil
1 c. chopped onion (we use sweet or Vidalia)
1 c. chopped celery
1/2 c. chopped green bell pepper
3 cloves garlic, minced
1/2 gallon warm water or vegetable or seafood stock
2 c. sliced okra
8 oz. tomato sauce (1 small can)
1 Tbsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper
2 lbs shrimp
1 lb andouille sausage, sliced
4 c. cooked rice
Small bunch scallions
All the photos below were of us making the gumbo, doubling the recipe.
|Browning the sausage|
|I prepped while Zac made the roux|
|oil and flour|
|Zac patiently stirring the roux|
|cooking the veggies|
|with water, okra, and tomato sauce|
|Almost ready for the meats and seasonings|
|sausage, seasonings, and shrimp ready to go|
|last round of simmering, rice out of the rice cooker|
|all done! Best served with crusty bread|
Combine flour and oil in a large heavy bottom stock/soup pot, over medium heat, stirring constantly until roux is dark, about the color of a copper penny, 10-15 minutes. Add onion, celery, garlic, and green bell peppers to roux. Cook 2-3 minutes, stirring constantly. Gradually add warm water (or stock), blending well after each addition. Add okra and tomato sauce. Bring mixture to a boil. Reduce heat and simmer for 1 to 1-1/2 hours, stirring occasionally (approx every 20-30 minutes).
While gumbo is simmering, cook the sliced andouille sausage in a pan over medium heat to brown. Drain off fat and pat dry.
Stir salt, black pepper, cayenne pepper, andouille sausage, and shrimp into gumbo. Bring gumbo back to a boil and simmer for 10 minutes or until shrimp are cooked. Remove from heat. Serve in a bowl over rice with chopped scallions on top.