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    Cajun Seafood Gumbo with Andouille Smoked Sausage

    Source of Recipe

    From "Chef Paul Prudhomme's Louisiana Kitchen" by Paul Prudhomme

    List of Ingredients

    ◦ 2 cups chopped onions
    ◦ 1 cups chopped green bell peppers
    ◦ 1 cup chopped celery

    Seasoning Mix:
    ◦ 2 whole bay leaves
    ◦ 2 teaspoons salt
    ◦ teaspoon white pepper
    ◦ teaspoon cayenne pepper
    ◦ teaspoon black pepper
    ◦ teaspoon dried thyme leaves
    ◦ teaspoon dried oregano leaves

    ◦ cup vegetable oil
    ◦ cup all-purpose flour
    ◦ 1 tablespoon minced garlic
    ◦ 5 cups seafood stock
    ◦ 1 pound andouille smoked sausage or any other good pure smoked pork sausage such as Polish sausage (kielbasa), cut into -inch pieces
    ◦ 1 pound peeled medium shrimp
    ◦ 1 dozen medium to large oysters in their liquor, about 9 ounces
    ◦ pound crabmeat, picked over
    ◦ 2 cups hot cooked rice


    Combine the onions, bell peppers, and celery in a medium-size bowl and set aside. In a small bowl, combine the seasoning mix ingredients; mix well and set aside.

    Heat the oil in a large, heavy skillet over high heat until it begins to smoke, about 5 minutes. Gradually add the flour, whisking constantly with a long-handled metal whisk. Continue cooking, whisking constantly, until roux is dark red-brown to black, about 2 to 4 minutes, being careful not to let it scorch or splash on your skin. Immediately add half the vegetables and stir well (switch to a spoon if necessary). Continue stirring and cooking about 1 minute. Then add the remaining vegetables and cook and stir about 2 minutes. Stir in the seasoning mix and continue cooking about 2 minutes, stirring frequently. Add the garlic; stir well, then cook and stir about 1 minute more. Remove from heat.

    Meanwhile, place the stock in a 5 -quart saucepan or large Dutch oven. Bring to a boil. Add roux mixture by spoonfuls to the boiling stock, stirring until dissolved between each addition. Bring mixture to a boil. Add the andouille and return to a boil; continue boiling 15 minutes, stirring occasionally. Reduce heat and simmer 10 minutes more. Add the shrimp, undrained oysters and crabmeat. Return to a boil over high heat, stirring occasionally. Remove from heat and skim any oil from the surface. Serve immediately.

    To serve as a main course, mound cup rice in the middle of each serving bowl. Spoon 1 cup gumbo over the top, making sure each person gets an assortment of the seafood and andouille. Serve half this amount in a cup as an appetizer.

    Makes 10 main-dish or 20 appetizer servings




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