Cajun Seafood and Andouille Sausage Gumbo
Ingredients
- 9 oz Andouille sausage
- 2 Bay leaves
- 1/4 tsps Pepper
- 1 Tbsp Pepper
- 1 Tbsp Cayenne pepper
- 3 stalks Celery
- 3 cups Clam juice
- 2 cups Rice
- 1/2 Crab meat
- 1 Tbsp Thyme
- 3 large cloves Garlic
- 1 Jalapeno pepper
- 1 Orange bell pepper
- 1 Tbsp Oregano
- 10 oz Oysters
- 1/2 cups Peanut oil
- 1 lb Shrimp
- 1/2 cups Flour
Directions
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1
In a small bowl, combine the seasoning ingredients and set aside.
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2
In a medium bowl, combine the onions, peppers and celeryand set aside.
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3
In a lightly oiled 5 quart Dutch oven, brown the sausage rounds over medium high heat and set aside.
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4
Add the C oil and when it starts to smoke, slowly combine the flour and cook while whisking until the roux reaches a dark reddish brown color.
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5
Immediately add half of the vegetables and stir in for 1 minute. Then add the remaining vegetables, mix thoroughly and cook for 2 more minutes.
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6
Add the seasoning mix, stir in well and cook 2 more minutes or so. Then add the garlic, stir in and cook for another minute.
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7
Add the fish stock or clam juice and, mix well, bring to a boil and reduce to a simmer; then simmer this for about 30 minutes covered.
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8
Add the reserved browned sausage rounds, the crab, shrimps and oysters with their liquid and cook over medium heat for about 10 minutes stirring occasionally.
More Details
Source
Spoonacular
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