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Seafood & Sausage Gumbo Recipe

Over Memorial Day weekend, I decided to make a gumbo for Jeremy and me.  The recipe below is one I’ve used for a long time and is adapted from a gumbo recipe in Chef John Folse’s The Evolution of Cajun & Creole Cuisine.  Normally I’d make potato salad with this but alas, not this time.  The secret to this gumbo is getting the roux very dark brown, almost the color of dark chocolate.

Yield: 8 servings

Seafood & Sausage Gumbo Recipe

Ingredients:

1 cup all purpose flour
1 cup canola oil
3 cups diced onions (about 2 onions)
1 cup diced celery
1 small green bell pepper, diced
4 cups sliced okra (can use frozen)
1/4 cup minced garlic
1/2 pound smoked sausage, cut into coins
1 pound fresh chicken and duck sausage, casings removed
4 cups shrimp or chicken stock
8 cups water
1 pound shrimp, peeled and deveined
1 cup oysters with liquor
Kosher salt and cayenne pepper to taste
Garnish:  2 cups sliced green onion

Method:

  1. In a large stock pot, heat oil over medium high heat.  Once oil is hot, add flour using wire whisk.
  2. Stir this constantly for 20 minutes until rich dark brown – do not scorch; if you see black specks, discard and start again.
  3. Once the roux is at the desired level of darkness, add the okra and a little salt and sauté in the roux for about 15 minutes.
  4. Add onions, celery, bell pepper and garlic and sauté about 5 minutes or until veggies are sufficiently wilted.
  5. Add sausages and blend well into veggies – cook about 2 minutes or so.
  6. Add in the shrimp stock and water slowly, stirring constantly as you add and keep stirring until everything is mixed very well. Adjust seasonings at this time – check salt and pepper.
  7. Bring the gumbo to a rolling boil then reduce to a simmer for 2 hours.  Cover the pot. Stir every so often to make sure the gumbo doesn’t stick to the bottom of the pot.
  8. 15 minutes before serving, add in shrimp, oysters and green onions – stir well.
  9.  Serve over cooked rice and with potato salad and French bread.  C’est bon!
  • Get roux as dark as possible before adding in anything else because it’s going to come out much lighter than it looks in the pot.  As long as you don’t have black specks, it is not burnt.  Keep going.  It could take longer than 20 minutes depending on the flame you are using.
  • Meats – these are the meats I chose.  Use any that you want.  Sky’s the limit really. Some people rather tasso, chicken and/or other seafoods.  Use your imagination!  Add in delicate seafoods at the end, though.
  • You can use all stock instead of cutting it with water but it gets kind of expensive so I make my own stock beforehand with the shrimp shells then use water for the rest.  I season very well so my gumbo can tolerate water as a base liquid.
  • Please make sure you are seasoning throughout and not just at the end.  That’s the key to very flavorful food.

Prep:35 minutes

Cook:3 hours

Total:3 hours, 35 minutes

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