Seafood gumbo w/ smoked andouille sausage
Recipe by Todd Fortner
* 2 lbs raw shrimp (35-40 ct) w/shells (& heads if available), deveined & peeled
* 1/2 lb scallops, marble sized
* 1 can white lump crab meat (or fresh soft shell if available)
* 5 cups Seafood Stock (instructions below)
* 1/2 lb Andouille smoked sausage, sliced & cut into 1/2 moon pieces
* 1 stick of margarine
* 2 1/2 cups diced yellow onion (vadalia if available)
* 2 cups diced green bell pepper
* 2 cups diced celery
* 1 tbs minced garlic
* 1/2 tsp red pepper
* 1/2 tsp black pepper
* 1/2 tsp white pepper
* 3 tbs gumbo file'
* 1/2 tsp dried thyme leaves
* 1/2 tsp dried oregano leaves
* 1/4 tsp dried sweat basil
* 1 bay leaf, crumbled
* 1-1/4 tsp salt
* 1-1/2 tsp sweet paprika
* 4 tsp Tabasco sauce
* 1 cup crushed tomatoes (canned)
* 1/2 cup tomato sauce
* 4-5 cups cooked rice
* 6 tbs modest dark roux (Roux Instructions)
Prep. Time → 45 min
Cook Time → 150 min
1. Seafood stock;
Using large pot, boil 7 cups of water with shrimp shells (? heads) & all (liquids from canned crab & scallops) for about an hr., boiling down level to about 5 cups. Strain out shells, & if necessary, may add enough water to bring level back up to the necessary 5 cups!
2. Instructions;
Using at least a 4 qt pot, melt 1 stick of margarine, then add:
* 2 1/2 cups diced yellow onion (vidalia if available)
* 2 cups diced green bell pepper
* 2 cups diced celery
* 1 tbs minced garlic
3. & saute' on high for 10 min.s, then add the following combined spices:
* 1/2 tsp red pepper
* 1/2 tsp black pepper
* 1/2 tsp white pepper
* 3 tbs gumbo file'
* 1/2 tsp dried thyme leaves
* 1/2 tsp dried oregano leaves
* 1/4 tsp dried sweat basil
* 1 bay leaf, crumbled
* 1-1/4 tsp salt
* 1-1/2 tsp sweet paprika
4. & saute' on high for 10 min.s, stirring constantly, then add;
* 1 cup crushed tomatoes (canned)
* 1/2 cup tomato sauce
* 4 tsp Tabasco sauce
5. & simmer on medium for 15 min.s, stirring constantly.
6. At this point, we either leave it "city style" & proceed to step #1 below, or we go "country folk style" & add 6 tbs. of a modest dark roux & 1 cup of the seafood stock, stirring constantly until thoroughly mixed; then proceed to step #1 below. (Roux Instructions)
7. Add 5 cups, or the remaining seafood stock "on medium high" & slowly bring to a boil, stirring lightly.
8. Then reduce heat to low & simmer for 30 min.s, stirring every 5-10 min.s or so.
9. Next, in a frying pan, brown the smoked sausage, then add it to the gumbo.
10. Seafood cooks very quickly, so bring the gumbo back to a boil, then add all the seafood & give it a quick stir, then cover & remove from heat. Leave set for 15 min.s, to poach the seafood!
11. Spoon 1 heaping cup of gumbo over 1/2 cup of cooked rice & serve with lots of french bread! Enjoy!! Todd
main courses, rice, cajun, shrimp, seafood, gumbo April 10, 2011 08:44
Author Todd Fortner
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