Oyster and Sausage Gumbo

Submitted by Late Night Gourmet

"I used my own sausage recipe for the sausage in this gumbo, but certainly any lean sausage can be used instead."

 

• Ready In: 1hr 5mins
• Ingredients: 18
• Serves: 4

ingredients

• 1⁄2 cup celery, chopped
• 1⁄2 cup bell pepper, chopped
• 1 large shallot, diced
• 1 large tomatoes, seeded and diced
• 2 large garlic cloves, diced
• 1 lb oyster
• 1 lb low-fat sausage
• 32 ounces low sodium seafood stock
• 1⁄2 teaspoon Old Bay Seasoning
• 2 tablespoons olive oil
• 1 tablespoon hot sauce
• 1 teaspoon thyme
• 1 teaspoon oregano
• 1 tablespoon kosher salt
• 1 teaspoon pepper, freshly ground
• 2 bay leaves
• 1 cup water
• 1 ounce green onion, chopped

directions

1. In a large pot over high heat, add the oil. When the pan is smoking hot, add the shallots, celery, and bell peppers, saute for 5 minutes. Season with salt and pepper.
2. Add the tomatoes and garlic, saute for about 4 minutes.
3. Stir in the stock, and add hot sauce, bay leaves, oregano, and thyme. Bring the liquid up to a boil, about 8 minutes. Reduce the heat to medium, continue simmering for 15 minutes.
4. While the stock is simmering, break the sausage into small pieces and cook in a separate pan until browned.
5. Skim the impurities from the top of the gumbo, turn the heat to high, and cook for five minutes. Fold in the oysters and sausage, reduce the heat and simmer for 5 minutes. Add water, increasing or decreasing to achieve desired consistency. Remove from the heat. Remove bay leaves and discard.
6. To assemble, ladle the gumbo into a bowl and top with rice.