Fleur de Lis

Fleur de Lis

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Saturday, July 2, 2016

Seafood (and Sausage) Gumbo

Yesterday was spent making seafood stock in anticipation of a lovely bowl of seafood gumbo by evening time. This version included shrimp, oysters, crab and Conecuh Smoked Sausage.

Let's make our gumbo!

4 - 6 quarts seafood stock
1 cup oil
1 cup flour
1 large yellow onion, chopped
1 large green bell pepper, chopped
3 ribs celery, chopped
2 green onions, sliced, include some of the green
2 cloves garlic, minced
1 lb. smoked sausage (I recommend Conecuh brand)
1 lb. okra, sliced
2 T. Worcestershire sauce
1 T. Creole or Cajun Seasoning
1 t. fresh thyme
1 t. hot sauce
2 bay leaves
1 pound large shrimp, shelled and deveined
1 pint oysters, with the liquid
8 oz. crab meat, picked over carefully to remove shells
Freshly ground black pepper
salt to taste
Cooked white rice
Parsley for garnish

Bring the stock to a gentle simmer while you prepare the roux.

 The instructions for making the roux can be found by following this link.

 Place the onions, green bell peppers, celery, green onions, and garlic in a bowl together so they will be ready to add to the hot roux.

When the roux has reached the color you prefer, add the veggies all at once.

And stir!

The vegetables will immediately begin to soften.

Lower the heat and let everything simmer together, stirring often, until the roux thickens and the vegetables are soft.

Isn't that lovely?

Remove from heat and using a large spoon, add the vegetable mixture to the simmering stock.

Next you will chop up the smoked sausage and add to the pot.

And now it's the okra's turn.

Bring the mixture to a gentle simmer and add the seasonings. Seasoning and heat levels are highly personal. Add more or less than my suggestions and continue to taste as you go. 

Let simmer 45 minutes to an hour, skimming off any fat that comes to the surface. 

Just before serving add the shrimp, oysters, and crab. Stir gently and when the shrimp are pink and opaque and the oysters begin to curl, you're ready to eat. Garnish with chopped parsley.

Serve with white rice and freshly toasted bread.

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