Sausage and Seafood Gumbo
This is a relatively easy gumbo recipe that is delicious.
This is a relatively easy gumbo recipe that is delicious.
- 2 bay leaves
- 1/2 cup vegetable oil
- 1 tablespoon oregano
- 1 large onion diced
- 1 tablespoon thyme
- 3 bell peppers diced, any color (i used 2 red, 1 orange)
- 2 pounds ocra frozen (2 x 16 ounce bags)
- 6 tablespoons all-purpose flour
- 1 14.5-oz can diced tomatoes with juices
- 6 cups clam juice or fish stock
- 1 32-oz box 99% fat free chicken broth
- 2 1/2 tablespoons emeril's original essence seasoning (creole seasoning)
- 12 ounces andouille sausage cut into slices
- 1 link kielbasa cut into quarters and sliced
- 1 large shrimp frozen, tail on, uncooked
- 1 16-oz container lump crabmeat picked over to remove shell fragments
- 2 cups white rice cooked for serving
- 6 cloves garlic pressed or minced
- 1 8-oz package diced ham 96% fat free
- 1 bunch parsley and fresh flat-leaf chopped
- Carbohydrate 49.908284 g
- Cholesterol 88.6647771088 mg
- Fat 54.347583458128 g
- Fiber 3.09466002078056 g
- Protein 31.733242265888 g
- Saturated Fat 9.2736625530864 g
- Serving Size 1 1 Serving (644g)
- Sodium 1997.1544289728 mg
- Sugar 46.8136239792194 g
- Trans Fat 2.45885306635038 g
- Calories 818 calories
Step-by-step
- Saute the sausage and ham in a large dutch oven over medium heat for about 5-10 minutes; stirring occasionally. Transfer to a bowl and reserve until later. (Refrigerate if done in advance.)
- In the same pot, over medium heat, warm the 1/2 cup oil for 2 minutes. Whisk in the flour until incorporated. Cook the roux, stirring constantly, until it is a rich chocolate colored brown, about 15-20 minutes.
- Add the onion and bell peppers and cook, stirring occasionally until soft, about 8 minutes. Add the garlic and cook 1 minute more.
- Add tomatoes with their juices, clam and chicken stock, bay leaves, creole seasoning, oregano, and thyme. Increase to medium-high and bring to a boil.
- Add okra, reduce heat to medium-low and simmer for 30 minutes to blend flavors.
- Stir in the sausage, ham, shrimp and crabmeat and cook until the shrimp are pink, 3-5 minutes more. Adjust the seasonings with salt and pepper.
- Remove from heat and discard bay leaves. Garnish with parsley.
- To serve, ladle gumbo on top of white rice in soup bowls.
- Optional: Gumbo is traditionally thickened in two ways, the first being the okra added during cooking. The second is by adding file powder to the soup just before serving (for this recipe: 1 Tablespoon). Depending on which part of the country you live in, this may be difficult to find in local supermarkets. This gumbo recipe is delicious without the added file powder, if you choose not to use it. If you like it a little thicker, you could also try adding cornstarch to the broth, in lieu of file powder. (I would mix 1 tablespoon cornstarch with 3 tablespoons cold water and add it the soup at the same time as the sausage and seafood.)
My Easy, Flavorful Sausage and Seafood Gumbo
As a busy working mom, I’m always on the lookout for delicious, yet manageable recipes that don’t require hours in the kitchen. This Sausage and Seafood Gumbo fits the bill perfectly! It’s a hearty, flavorful dish that’s surprisingly easy to make, and always a crowd-pleaser, whether I’m serving it to my family after a long day or to friends on a weekend get-together. The rich, dark roux is the key to the amazing flavor – it’s a bit time consuming, but completely worth the effort. The aroma alone fills the house with a comforting, warm scent that promises a delicious meal. This recipe isn't just quick, it’s versatile. Feel free to adjust the seafood to whatever is fresh and available at your local market. Sometimes I substitute catfish or scallops, depending on what's on sale or what I feel like cooking. The beauty of this recipe is that you can tailor it to your own taste and preferences.
One of the things I love most about cooking is the sense of accomplishment and joy it brings. There’s something deeply satisfying about creating a delicious meal from scratch, especially when it’s appreciated by the people you love. I often find that cooking is my way to unwind after a long day; the rhythmic chopping, stirring, and simmering is almost meditative. This gumbo recipe, while requiring some attention during the roux-making process, actually allows for some multitasking. While the roux simmers, I can quickly prep the vegetables or catch up on emails. It's a perfect balance between mindful cooking and efficient time management, which is crucial for a busy life.
The Roux: The Heart of the Gumbo
The roux is truly the cornerstone of this recipe. Getting it just right takes a little patience and practice, but don't be intimidated. The deep, dark brown color indicates it's perfectly cooked and will impart the rich, earthy flavor that is characteristic of a good gumbo. The most important thing is to stir consistently, preventing burning, and watching closely for the desired color. Don’t rush this step; it's the foundation of your flavorful gumbo.
Seafood Selection: Fresh is Best
While frozen shrimp and crabmeat work perfectly well, if you can find fresh, high-quality seafood, I highly recommend using it. The taste difference is remarkable. A visit to a local fishmonger can make all the difference in the final product. And don’t be afraid to experiment with other seafood! Oysters, mussels, even some types of fish would add unique and delicious flavors.
Serving Suggestions: Beyond the Bowl
Traditionally, gumbo is served over rice, and that's how I usually present it. But sometimes, I like to get a little creative. I've served this gumbo alongside crusty bread for dipping, or even as a filling in baked potatoes. The possibilities are endless, just be sure to make enough to share!
This Sausage and Seafood Gumbo recipe is more than just a meal; it's a testament to the power of simple ingredients transformed into something truly special. It's a comforting, flavorful dish that speaks to the heart of home cooking, the kind of food that brings people together. Give it a try, and I guarantee you'll become a convert.
