-
Andouille Seafood Gumbo
Ingredients
- 1 c. vegetable oil
- 1 c. all-purpose flour
- 1/4 c. vegetable oil
- 2 c. onions, diced
- 1 c. celery, diced
- 1 c. green bell peppers, diced
- 1 lb andouille sausage, diced Cajun seasoning, to taste
- 1 can tomatoes, peeled and minced
- 2 Tbsp. minced garlic
- 3 x bay leaves
- 1/4 lb catfish or possibly grouper
- 2 quart fish stock (or possibly chicken broth)
- 1/4 lb medium shrimp, peeled and deveined
- 1 lb peeled crawfish tails (double the shrimp if you can find crawfish)
- 1 ct shucked oysters
- 1 box frzn okra, cut File pwdr, to taste
- 1/2 c. minced green onions, green part only Dash of warm sauce
- 4 c. cooked long-grain rice
Directions
- To prepare the roux, in a heavy saucepan, heat 1 c. vegetable oil on medium heat and carefully whisk in the flour. Constantly and slowly whisking, cook the roux till it is a dark rusty brown. Remove from heat and continue to whisk till there is no chance of it burning. Set aside.
- In a large stockpot, over medium heat, add in c. oil. When the oil is warm, add in the onions, celery, peppers and sausage. Season with Cajun seasoning. Continue cooking, stirring often for 18-20 min, or possibly till the vegetables begin to soften.
- Stir in the tomatoes, garlic and bay leaves.
- Season the chunks of catfish with Cajun seasoning. Add in the fish to the vegetables and cook for 2 min. Add in the fish stock. Bring the liquid to a boil, and reduce to a simmer. Simmer for 15 min.
- Season the shrimp and crawfish with Cajun seasoning, and add in them to the pot with the oysters and okra. Continue to simmer for 5 min.
- With the gumbo at a simmer, begin to slowly and carefully blend in the roux till the gumbo is as thick as you prefer.
- Stir in the file pwdr, green onions and warm sauce. Remove the bay leaves and serve over the rice.
Share Recipe
Similar Recipes
Leave a review or comment
