How to Make Super Quick Homemade Sausage and Seafood Gumbo

Sausage and Seafood Gumbo. Gumbo is a true melting pot dish. Originating in Louisiana it combines the cuisines and ingredients of several cultures including West African, French, German, and Choctaw. It is a top notch comfort stew centered around a roux and the Holy Trinity of onions, celery and bell peppers.

How to Make Gumbo with Our Foolproof (Surprising) Technique and Tips for Perfect Red Beans and Rice. Hearty, delicious, and packed full of amazing and well-seasoned ingredients, this Gumbo recipe has officially taken place as one of my top five favorite recipes (right up there with my Jambalaya Recipe). This Cajun stew is packed with shrimp, crawfish & more seafood goodness.

Hello everybody, it's Louise, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, sausage and seafood gumbo. It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

Gumbo is a true melting pot dish. Originating in Louisiana it combines the cuisines and ingredients of several cultures including West African, French, German, and Choctaw. It is a top notch comfort stew centered around a roux and the Holy Trinity of onions, celery and bell peppers.

Sausage and Seafood Gumbo is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It's easy, it's quick, it tastes yummy. Sausage and Seafood Gumbo is something that I have loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can cook sausage and seafood gumbo using 23 ingredients and 21 steps. Here is how you cook that.

The ingredients needed to make Sausage and Seafood Gumbo:

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

To learn more, read "Roux Boy." Seafood and Sausage Gumbo. Recipe adapted from Ron Iafrate, Chef Ron's Gumbo Stop, Metairie, LA. How to make Seafood, Chicken, and Andouille Sausage Gumbo. My mom's parents came from Baton Rouge, so with that being said… As much as I love seafood, chicken, and sausage gumbo I usually only make it during the holidays or for other special occasions.

Steps 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..

Chicken Shrimp and Sausage Gumbo - rich, flavorful gumbo bursting with authentic flavors and loaded with chicken, shrimp, crab legs and sausage. This classic seafood version, which is chock-full of shrimp, fish, and oysters swimming in a broth richly flavored with gumbo crabs, is always a hit. Seafood gumbo, packed with shrimp, oysters, red snapper, and, especially Louisiana blue crab, is a classic South Louisiana dish. For years I made chicken and sausage gumbo using the New Orleans School of Cooking's recipe but my wife can't eat meat anymore, so today I made this with a few. Chicken Shrimp & Sausage Gumbo -- a rich, flavorful gumbo with authentic flavors; loaded with chicken, sausage, shrimp and crab legs.

So that's going to wrap it up for this special food sausage and seafood gumbo recipe. Thank you very much for reading. I'm confident that you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!