Spicy Seafood and Sausage Gumbo
(from kintyre’s recipe box)
Source: Williams and Sonoma Recipe card
Serves 6 peopleCategories: dinner, nondairy, not tried
Ingredients
- 1 large yellow onion
- 1 green bell pepper
- 1 red bell pepper
- 1/2 pound okra
- 1/2 cup canola or vegetable oil
- 6 tablespoons all-purpose flour
- 3 garlic cloves, minced
- 1 can (14.5 ounces) diced tomatoes with juices
- 5 cups chicken stock
- 2 bay leaves
- 2 1/2 tablespoons Creole seasoning blend
- Salt
- Pepper
- 1/2 pound andouille sausage, cut into 1 inch slices
- 1 pound large shrimp, peeled and deveined
- 1 cup fresh-cooked crabmeat, picked over to remove any shell fragments
- 1 teaspoon file powder
- 6 cups cooked popcorn rice
- 2 tablespoons finely chopped fresh flat-leaf parsley
Directions
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Dice the onion and the green and red bell peppers.
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Set aside.
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Trim the stems from the okra pods, then cut the pods crosswise into slices 1/2 inch thick.
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In a large, heavy soup pot over medium heat, warm 2 tablespoons of the oil.
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Add the okra and saute, stirring occasionally, until golden brown and softened, about 15 minutes.
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Transfer to a bowl and set aside.
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In the same pot over medium heat, warm the remaining 6 tablespoons oil for 2 minutes.
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Whisk in the flour until incorporated.
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Cook the mixture, or roux, stirring constantly with a wooden spoon, until dark brown, about 4 minutes.
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Do not let the roux turn black.
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Add the onion and bell peppers and cook, stirring occasionally, until softened, 8 to 10 minutes.
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Add the garlic and cook for 1 minute more.
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Add the okra, tomatoes with their juices, stock, bay leaves, Creole seasoning, salt, and pepper.
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Increase the heat to medium-high and bring to a boil.
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Reduce the heat to medium-low and simmer for 30 minutes to blend the flavors.
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Stir in the sausage, shrimp and crabmeat and cook until the sausage is heated through and the shrimp are pink, 3 minutes more.
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Sprinkle in the file powder and stir for 30 seconds. Remove from the heat and discard the bay leaves.
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To serve, spoon the rice into warmed bowls, ladle the gumbo on top and garnish with the parsley.