Seafood & Andouille Gumbo |
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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 10 |
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Gumbo was always something that I never made. I never ate it, didn't like it and didn't want to take the time to make it. Until I learned the correct way to do it. This is our family's favorite gumbo...seafood and andouille sausage. But it has to be a good quality andouille. If you can't get an andouille, then substitute a good smoked sausage or kielbasa. Ingredients:
2 cups onions, chopped |
1 1/2 cups green bell peppers, chopped |
1 cup celery, chopped |
2 whole bay leaves |
2 teaspoons salt |
1/2 teaspoon white pepper |
1/4-1/2 teaspoon cayenne |
1/2 teaspoon black pepper |
1/2 teaspoon thyme, dried |
1/4 teaspoon oregano, dried |
3/4 cup vegetable oil |
3/4 cup flour |
1 tablespoon minced garlic |
5 1/2 cups seafood stock |
1 lb andouille smoked sausage, cut into 1/2-inch pieces |
1 lb medium shrimp, deheaded & peeled |
1 dozen medium oysters in liquid (about 9 oz) |
3/4 lb crabmeat |
cooked rice |
Directions:
1. Combine onions, bell peppers, and celery in medium bowl. Set aside.
2. In small bowl, combine bay leaves, salt, peppers, thyme and oregano. Set aside.
3. In a heavy skillet, heat oil over high heat until it begins to smoke.
4. Gradually add the flour, whisking constantly. Continue cooking & whisking constantly until the roux is a dark red-brown (about 2 to 4 minutes). If it scorches, dump out & start over.
5. When roux is ready, add half of vegetables and stir well with wooden spoon or spatula. Stir and cook for ONE minute. Add remaining vegetables. Stir and cook for TWO minutes.
6. Add seasoning mixture and stir to incorporate well. Cook for 2 minutes, stirring frequently.
7. Add the garlic, stir well.
8. Cook and stir for one more minute. Remove from heat.
9. In a large Dutch oven or Stock Pot, cook the andouille sausage over a medium heat. Set aside in separate bowl.
10. Place Seafood Stock into the large Dutch Oven and bring to boil.
11. Once the stock is at a rolling boil, add the roux mixture by the spoonful, stirring until dissolved between each addition.
12. Bring mixture to a boil.
13. Add the precooked andouille and return to a boil; continue boiling 15 minutes, stirring occasionally.
14. Reduce heat and simmer 10 minutes more.
15. Add the shrimp, undrained oyters, and crabmeat.
16. Return to a boil over high heat, stirring occasionally.
17. Remove from heat and allow to stand for a few minutes without stirring. Gently skim and remove any oil from the surface of the gumbo.
18. Serve immediately over rice.
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