Authentic Seafood Gumbo with Andouille Sausage Recipe
A terrific seafood gumbo with andouille sausage, crab claws, clams and gulf shrimp. It's absolutely fantastic, give it a try.
Ingredients
Roux
- ¼ cup vegetable oil
- ¼ cup all-purpose flour
Stock
- 2 quarts water
- 12 shrimp shells
Gumbo
- 1 cup yellow onion chopped
- 4 ribs celery chopped
- 2 carrots peeled and diced
- ½ cup green pepper chopped
- ½ cup red pepper chopped
- 5 cloves garlic chopped
- 2 roma tomatoes seeded and chopped
- 1 tbs kosher salt
- ½ teaspoon black pepper freshly ground
- 1 teaspoon fresh thyme chopped
- ¼ teaspoon cayenne pepper
- 2 bay leaves
- 4 crab claws
- 1 lb littleneck clams scrubbed
- 6 oz andouille sausage cut into ¼ inch slices and browned
- 12 medium shrimp raw, heads removed, shelled
- 1 tbs file powder
- 1 tbs chives chopped
- 2 teaspoon parsley chopped
- 2 cups white rice cooked
Fried Okra
- ½ lb okra cut into ¼ inch pieces
- 1 ½ cups yellow cornmeal
- ½ teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
Instructions
Bake the Roux
- Preheat the oven to 350˚F. Place the vegetable oil and flour into a 5 or 6 qt Dutch oven and whisk to combine. Bake uncovered for 90 minutes, whisking every 30 minutes.
Make the Stock
- While the roux is baking, clean and peel the shrimp and refrigerate. Place the shells in a 4 quart saucepan with 2 quarts of water and bring to a boil over high heat. Decrease the heat to low and simmer. Reduce to 1 quart (about an hour). Remove from the heat and strain the stock into a new pot.
Make the Gumbo
- When the roux is done, remove the Dutch oven and place on on the stove top over medium heat. Add the onions, celery, carrots, green pepper, red pepper and garlic. Cook for 7 - 8 minutes or until onions are translucent and the other vegetables have softened. Add the tomatoes, salt, black pepper, thyme, cayenne pepper and bay leaves and stir. Slowly add the shrimp stock while whisking continually. Reduce the heat to low, cover and simmer for 30 minutes.
- Carefully add the clams, crab claws, sausage and shrimp. Stir to combine. Sprinkle in the file powder while stirring constantly. Continue to stir for 1 additional minute. Cover and simmer on the lowest heat setting for 10 minutes.
Crispy Okra
- Heat 2 inches of canola oil in a high sided pan over medium heat to 350˚F. Place the cornmeal in a shallow baking dish and season with salt and pepper. Toss the okra in the cornmeal mixture and fry in small batches until golden brown. Remove the okra with a slotted spoon and drain on paper towels. Season with salt and pepper.
Put it All Together
- Divide the gumbo among 4 shallow bowls. Top with fried okra, chopped parsley and chives, then serve.
Video
Nutrition
Serving: 1bowlCalories: 485kcalCarbohydrates: 43gProtein: 20gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 10gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 80mgSodium: 1493mgPotassium: 831mgFiber: 6gSugar: 7gVitamin A: 6833IUVitamin C: 65mgCalcium: 150mgIron: 3mg
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