Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a Easy dish, sausage and seafood gumbo. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Sausage and Seafood Gumbo is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Sausage and Seafood Gumbo is something which I have loved my whole life.

Gumbo is a true melting pot dish. Originating in Louisiana it combines the cuisines and ingredients of several cultures including West African, French, German, and Choctaw. It is a top notch comfort stew centered around a roux and the Holy Trinity of onions, celery and bell peppers.

To begin with this particular recipe, we must prepare a few ingredients. You can cook sausage and seafood gumbo using 23 ingredients and 21 steps. Here is how you cook it.

The ingredients needed to make Sausage and Seafood Gumbo:

1. Get 4 small onion, diced (about 2 cups)
2. Take 6 celery stalks, diced
3. Get 2 green bell peppers, diced
4. Take 16 oz okra, sliced (frozen is fine)
5. Take 2 tsp salt
6. Make ready 2 bay leaves
7. Get 1 tsp cayenne
8. Get 1 tsp whit pepper
9. Prepare 1 tsp black pepper
10. Prepare 1 tsp oregano
11. Take 1 tsp thyme
12. Prepare 4 garlic cloves, minced
13. Make ready 1 cup vegetable oil
14. Make ready 1 cup flour
15. Make ready 6 cups seafood stock (chicken is fine too)
16. Prepare 1 lb andouille sausage
17. Get 1 lb shrimp, peeled
18. Make ready 6 oz crab meat, cleaned (or finely diced chicken)
19. Make ready 6 oz oysters in liquor, roughly diced
20. Prepare 1/4 cup parsley, minced
21. Get 2 green onions, sliced
22. Make ready 2 tsp gumbo filé
23. Get Hot steamed rice

Sausage and Seafood Gumbo recipe: This is a relatively easy gumbo recipe that is delicious. Optional: Gumbo is traditionally thickened in two ways, the first being the ocra added during cooking. This Cajun stew is packed with shrimp, crawfish & more seafood goodness. To learn more, read "Roux Boy." Seafood and Sausage Gumbo.

Steps to make Sausage and Seafood Gumbo:

1. Prepare the onions, celery, bell pepper, and okra in a bowl.
2. Add the spices into a small bowl.
3. In a skillet, brown the sausage over high heat. If you bought fully cooked sausage, skip this step and go directly to making roux
4. Once the sausages are browned, remove them and place on a plate to cool. Don't worry if they're still raw inside.
5. Deglaze the pan with a little stock and add it back to the main stock.
6. Prepare the roux by adding the oil to a heavy stock pot over high heat.
7. When the oil begins smoking sprinkle the flour and begin to whisk the mixture.
8. Continue whisking. Do not walk away or your roux will burn. You are looking for a deep red brown color. Be very careful, splashing the roux will severely burn you.
9. It's beginning to take color.
10. Almost there.
11. That's about good. Took roughly 10 minutes.
12. Reduce heat to medium and add half of the vegetables, dumping away from you to prevent splashing.
13. Stir and cook the veggies for 2 minutes.
14. Add the remaining veggies, spices, and garlic. Cook another 2 minutes
15. Remove the roux from heat.
16. Bring the stock to simmer in a large pot.
17. Add the roux a spoonful at a time, stirring in between so it's not lumpy.
18. Bring the soup to a simmer. Cut the sausage into chunks and add to the gumbo. If you're using chicken, add it here too.
19. Simmer for 20 min, or longer to suit your schedule.
20. Add the shrimp, crab, and oysters. Cook until the shrimp are pink or about 3 minutes
21. Add the parsley, green onion, and gumbo filé. Stir and serve over hot rice.

Recipe adapted from Ron Iafrate, Chef Ron's Gumbo Stop, Metairie, LA. A caste iron pot of seafood gumbo on a white background Seafood, Chicken and Sausage Gumbo. Raw Meats and Seafood on a Wooden Cutting Board Cajun shrimp and sausage pasta. Seafood gumbo, packed with shrimp, oysters, red snapper, and, especially Louisiana blue crab, is a classic South Louisiana dish. Ben Thibodeaux, chef de cuisine of Dickie Brennan's Tableau in Le Petit Theatre, says, "Our warm, fertile waters help our blue crabs get nice and fat, which lends a sweetness.

So that’s going to wrap this up with this Easy food sausage and seafood gumbo recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!