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Home > Worldwide Recipes > United States of America > Fish and Seafood > Seafood And Sausage Gumbo
Seafood And Sausage Gumbo
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Ingredients
3 pounds raw shrimp in shell, with heads, if available
7 cups water
1 onion, quartered
4 bay leaves
¾ cup vegetable oil
1 cup flour
4 tablespoons margarine or butter
3 cups minced onions
2 cups minced green bell pepper
2 cups minced celery
1 ½ pounds kielbasa (Polish) or andouille sausage cut in ½ inch rounds
1 pound fresh okra cut in ½ inch slices
3 garlic cloves, minced
½ teaspoon fresh or dried thyme leaves
2 teaspoons salt
½ teaspoon black pepper
½ teaspoon white pepper
1 teaspoon cayenne
Hot pepper sauce (optional)
2 cups chopped peeled fresh or canned plum tomatoes
1 pound fresh lump crabmeat
Rice for serving
Details
Serves: 10
Method
1. Peel and devein the shrimp; reserve the heads and shells. Keep the shrimp in a covered bowl in the refrigerator while you make the sauce.
2. Put the shrimp heads and shells in a saucepan with the water, quartered onion, and 1 bay leaf. Bring to a boil, then partly cover and simmer 20 minutes. Strain and set aside.
3. Heat the oil in a heavy cast-iron or steel pan. (Do not use a non-stick pan) When the oil is hot, add the flour, a little at a time, and blend to a smooth paste using a long-handled flat-bottomed wooden spoon.
4. Cook over medium-low heat, stirring constantly, until the Cajun roux reaches the desired colour, 25-40 minutes. The roux will gradually deepen in colour from light beige to tan, to a deeper, redder brown. When it reaches the colour of peanut butter, remove the pan from the heat and continue stirring until the roux has cooled and stopped cooking.
5. Melt the margarine or butter in a large heavy saucepan or Dutch oven. Add the minced onions, bell pepper, and celery. Cook over medium, low heat until the onions are softened, 6-8 minutes, stirring occasionally.
6. Add the sausage and mix well. Cook 5 minutes more. Add the okra and garlic, stir, and cook until the okra stops producing white "threads."
7. Add the remaining bay leaves, the thyme, salt, black and white peppers, cayenne, and hot pepper sauce to taste, if desired. Mix well. Stir in 6 cups of the shrimp stock and the tomatoes. Bring to a boil, then partly cover the pan, lower the heat, and simmer about 20 minutes.
8. Whisk in the Cajun roux. Raise the heat and bring to a boil, whisking well. Lower the heat again and simmer, uncovered, 40-50 minutes more, stirring occasionally.
9. Gently stir in the shrimp and crabmeat. Cook until the shrimp turn pink, 3-4 minutes.To serve, put a mound of hot rice in each serving bowl and ladle on the gumbo, making sure each person gets some seafood and some sausage.
