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Spicy Seafood and Sausage Gumbo

Spicy Seafood and Sausage Gumbo

Spicy Seafood and Sausage Gumbo is rated 5.0 out of 5 by 4.
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Prep Time: 15 minutes
Cook Time: 60 minutes
Servings: 6 Serves 6.
Indispensable to a good gumbo, okra are slender, ridged green seedpods with pointed ends. During cooking, the cut pods release a slimy substance that thickens the gumbo. Sautéing the okra before adding it to the other ingredients turns it a lovely golden brown and lessens its viscous quality. A dash of filé powder (ground sassafras leaves), traditional in gumbo, also acts as a thickener; it can be found in the spice section at many well-stocked markets.

Serve the gumbo with a scoop of white rice. Two cups uncooked rice will make enough for 6 servings. For extra heat and zest, pass hot-pepper sauce at the table.

Ingredients:

  • 1 large yellow onion
  • 1 green bell pepper
  • 1 red bell pepper
  • 1/2 lb. okra
  • 1/2 cup canola or vegetable oil
  • 6 Tbs. all-purpose flour
  • 3 garlic cloves, minced
  • 1 can (14.5 oz.) diced tomatoes with juices
  • 5 cups fish stock or bottled clam juice
  • 2 bay leaves
  • 2 1/2 Tbs. Creole seasoning blend
  • Salt and freshly ground pepper, to taste
  • 1/2 lb. andouille sausage, cut into 1-inch
      slices
  • 1 lb. large shrimp, peeled and deveined
  • 1 cup fresh-cooked crabmeat, picked over
      to remove any shell fragments
  • 1 tsp. filé powder
  • Cooked white rice for serving
  • 2 Tbs. finely chopped fresh flat-leaf parsley

Directions:

Dice the onion and the green and red bell peppers. Set aside. Trim the stems from the okra pods, then cut the pods crosswise into slices 1/2 inch thick. In a large, heavy soup pot over medium heat, warm 2 Tbs. of the canola oil. Add the okra and sauté, stirring occasionally, until golden brown and softened, about 15 minutes. Transfer to a bowl and set aside.

In the same pot over medium heat, warm the remaining 6 Tbs. oil for 2 minutes. Whisk in the flour until incorporated. Cook the mixture, or roux, stirring constantly with a wooden spoon, until dark brown, about 4 minutes. Do not let the roux turn black. Add the onion and bell peppers and cook, stirring occasionally, until softened, 8 to 10 minutes. Add the garlic and cook for 1 minute more.

Add the reserved okra, the tomatoes with their juices, stock, bay leaves, Creole seasoning, salt and pepper. Increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes to blend the flavors.

Stir in the sausage, shrimp and crabmeat and cook until the sausage is heated through and the shrimp are pink, 3 minutes more. Sprinkle in the filé powder and stir for 30 seconds. Remove from the heat and discard the bay leaves.

To serve, spoon white rice into warmed bowls, ladle the gumbo on top and garnish with the parsley.
Serves 6.
Adapted from Williams-Sonoma Collection Series, Soup, by Diane Rossen Worthington (Simon & Schuster, 2001).
Rated 5 out of 5 by from Excellent! Great for cold weather. I am now a gumbo expert, thanks to this recipe. I think it is almost as good as my mom's! I added extra crab meat and shrimp and maybe a touch more creole spices just because. This is delicious, perfectly spicy and will be better the second day, if it lasts that long. It could be easily doubled.
Date published: 2017-01-23
Rated 5 out of 5 by from Absolutely amazing! We made this for Mardi Gras and can't wait to make it again! After trying a couple other gumbo recipes that just didn't impress, we were delighted to find this one. As fish stock cannot be purchased around here, we used one bottle of clam juice, 1 cup of white wine, and made up the difference with chicken stock. Next time, I think it would be safe to skip the clam juice. We also added a finely diced jalapeno, which was wonderful. I would not add crab to this as the taste would be lost, nor would I make it without the okra.
Date published: 2013-04-29
Rated 5 out of 5 by from Great gumbo recipe Taking the time to saute the okra really helps with the ropy texture, and I highly recommend not skipping this step. It's not gumbo without okra to me, and using fresh is the way to go if you can. I also love tomatoes in my gumbo. And this recipe is great as the sausage and shrimp is my fave combo. I do not add the crab. I think it detracts from the other flavors too much. I also saute my sausage with the onions and peppers. Oh, and I don't use the file powder. Typically, gumbo is either thickened with okra or with file but not both, and I'm not a fan of file powder. This is a great gumbo that you can customize to your liking, and I definitely recommend it if you're looking for a good one.
Date published: 2012-04-23
Rated 5 out of 5 by from Love, Love, Love It The depth of the flavors in this recipe is incredible. It received rave reviews from the whole family. The best seafood gumbo I have ever had. This includes restaurants!
Date published: 2012-01-23
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