1/1 Photo of Seafood & Andouille Gumbo
Tracey Davidson Mizell's Note:
Gumbo was always something that I never made. I never ate it, didn't like it and didn't want to take the time to make it. Until I learned the correct way to do it. This is our family's favorite gumbo...seafood and andouille sausage. But it has to be a good quality andouille. If you can't get an andouille, then substitute a good smoked sausage or kielbasa.
My Private Note
Units: US | Metric
- 2 cups onions, chopped
- 1 1/2 cups green bell peppers, chopped
- 1 cup celery, chopped
- 2 whole bay leaves
- 2 teaspoons salt
- 1/2 teaspoon white pepper
- 1/4-1/2 teaspoon cayenne
- 1/2 teaspoon black pepper
- 1/2 teaspoon thyme, dried
- 1/4 teaspoon oregano, dried
- 3/4 cup vegetable oil
- 3/4 cup flour
- 1 tablespoon minced garlic
- 5 1/2 cups seafood stock
- 1 lb andouille smoked sausage, cut into 1/2-inch pieces
- 1 lb medium shrimp, deheaded & peeled
- 1 dozen medium oysters in liquid (about 9 oz)
- 3/4 lb crabmeat
- cooked rice
- 1Combine onions, bell peppers, and celery in medium bowl. Set aside.
- 2In small bowl, combine bay leaves, salt, peppers, thyme and oregano. Set aside.
- 3In a heavy skillet, heat oil over high heat until it begins to smoke.
- 4Gradually add the flour, whisking constantly. Continue cooking & whisking constantly until the roux is a dark red-brown (about 2 to 4 minutes). If it scorches, dump out & start over.
- 5When roux is ready, add half of vegetables and stir well with wooden spoon or spatula. Stir and cook for ONE minute. Add remaining vegetables. Stir and cook for TWO minutes.
- 6Add seasoning mixture and stir to incorporate well. Cook for 2 minutes, stirring frequently.
- 7Add the garlic, stir well.
- 8Cook and stir for one more minute. Remove from heat.
- 9In a large Dutch oven or Stock Pot, cook the andouille sausage over a medium heat. Set aside in separate bowl.
- 10Place Seafood Stock into the large Dutch Oven and bring to boil.
- 11Once the stock is at a rolling boil, add the roux mixture by the spoonful, stirring until dissolved between each addition.
- 12Bring mixture to a boil.
- 13Add the precooked andouille and return to a boil; continue boiling 15 minutes, stirring occasionally.
- 14Reduce heat and simmer 10 minutes more.
- 15Add the shrimp, undrained oyters, and crabmeat.
- 16Return to a boil over high heat, stirring occasionally.
- 17Remove from heat and allow to stand for a few minutes without stirring. Gently skim and remove any oil from the surface of the gumbo.
- 18Serve immediately over rice.
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Nutritional Facts for Seafood & Andouille Gumbo
Serving Size: 1 (217 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 400.2
- Calories from Fat 270
- Total Fat 30.0 g
- Saturated Fat 6.4 g
- Cholesterol 99.3 mg
- Sodium 1393.4 mg
- Total Carbohydrate 12.4 g
- Dietary Fiber 1.4 g
- Sugars 2.5 g
- Protein 19.5 g
The following items or measurements are not included: