A favorite during the crab and shrimp season here in coastal Georgia, this seafood sausage gumbo is sure to be a dish that will be repeated over and over in my repertoire of hearty comfort food. However, you don't have to go crabbing or shrimping, prepared seafood is readily available in the seafood section of your grocery store or at your local fishmonger.
What's interesting about this gumbo is the okra is sautéed before it is added to the other ingredients. By doing this, the okra is not quite as viscous. I reserved some for a garnish. Making a good roux is an integral part of making a successful gumbo. Not difficult to make, but needs constant stirring to ensure even browning. Do not leave the pot unattended as it could burn very quickly!
Seafood and Sausage Gumbo
Adapted from Williams-Sonoma Soup
- 1 large onion, peeled and diced
- 1 red pepper, diced
- 1 green pepper, diced
- 3/4 pound fresh okra, ends trimmed and sliced 1/2-inch thick
- 1/2 cup vegetable oil
- 6 tablespoons all-purpose flour
- 3 cloves garlic, minced
- 1 can (14-1/2 ounce) diced tomatoes with juice
- 5 cups fish stock, bottled clam juice or chicken broth
- 3 bay leaves
- 2-1/2 tablespoons creole seasoning, recipe below
- 1/2 pound andouille sausage or preferred spicy sausage, sliced into 1-inch pieces
- 1 pound large shrimp, shelled and deveined
- 1 cup crabmeat, picked over for bits of shells
- In a large soup pot over medium heat, warm 2 tablespoons of the oil. Add okra, and sauté, stirring occasionally until browned and softened, about 15 minutes. Transfer to bowl and set aside.
- To the same pot, warm the remaining oil for two minutes. Add flour, whisking until incorporated. Cook the roux, stirring constantly with a wooden spoon until dark brown, about 8 minutes. Take care not to burn the roux. Add the diced onion and peppers. Cook stirring constantly, until softened, 8-10 minutes. Add the minced garlic and cook about a minute.
- Add 1/2 pound of the okra, (reserving remainder for garnish), diced tomatoes with juice, desired stock, bay leaves and creole seasoning. Season with salt and pepper.
- Bring to a boil over medium-high heat and then reduce the heat to medium-low and simmer for 30 minutes.
- Stir in the sausage, shrimp and crabmeat. Cook until sausage is heated through and the shrimp are pink and opaque, about 3 minutes longer. Taste and season with additional salt, pepper and creole seasoning.
Serve over rice and garnish with remaining sautéed okra.
My Creole Seasoning
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablesspoon ground black pepper
1 tablespoon dried minced onion
1/2 tablespoon cayenne
1/2 tablespoon ground chipotle powder
1 tablespoon dried oregano
1 tablespoon dried thyme
The black and white images above are my contribution to Black and White Wednesday #55 created by Susan of The Well-Seasoned Cook, managed now by Cindy of CindyStarBlog. Hosting this week is Simona of Briciole.
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