I have been experimenting with some Cajun recipes lately. I made a delicious Jambalaya with shrimp, chicken, and andouille sausage that I’m going to keep close to the cuff, because I really nailed that one. I nailed this gumbo too, so I didn’t want to keep both of them away from you, so I decided to share this Seafood Gumbo with you. I used shrimp and crawfish for the seafood and also added andouille sausage. It was a great combination. I love crawfish.
- 1/2 lb. shrimp chopped
- 1/2 lb. crawfish pre-cooked
- 1 lb. andouille sausage cut into 1/2 in. slices
- 7 oz. frozen okra
- 1/2 C celery finely chopped
- 1 C onion finely chopped
- 1 C vegetable oil
- 1 C flour
- 1 C bell peppers finely chopped
- salt & pepper to taste
- cayenne pepper to taste
- 1 TBSP creole seasoning
- 6 C chicken stock or water
- 3 bay leaves
- 2 TBSP fresh parsley minced
- 1/2 C green onion sliced on the diagonal
- 2 C rice prepared according to package directions
- 1 TBSP filé powder (optional)
- Louisiana Hot Sauce (optional)
Combine oil and flour in a large cast iron or enameled Dutch oven over medium heat. Stirring slowly and constantly for 20-25 minutes. The color of the roux should be similar to chocolate.
Add onions, celery, and bell peppers, and continue to stir until vegetables are softened.
Add sausage, seasonings, and bay leaves, Continue to sit for about 3-4 minutes.
Add chicken stock or water. Stir roux mixture and liquid until well combined. Bring to a boil. Cook uncovered for two hours, uncovered, stirring occasionally.
Add the shrimp to the gumbo, let cook for a couple minutes before adding the pre-cooked crawfish.
Continue to simmer for 15 minutes. Turn off heat and stir in parsley and filé powder.
Remove bay leaves.
Spoon rice into a bowl, ladle gumbo into the bow, and add green onions. Drizzle on some Louisiana Hot Sauce for extra spice if desired.