Seafood & Sausage Gumbo
Source of Recipe
Internet
List of Ingredients
2 tablespoons of vegetable oil
1/4 cup of unbleached all purpose flour
2 garlic cloves, minced
1 large yellow onion, chopped fine
2 ribs celery, sliced thin
1 medium sized green bell pepper, seeded and diced
2 - 1 pound cans of whole tomatoes with juice, chopped
1 bay leaf
1 teaspoon of hot pepper sauce
6 cups of Basic Chicken Broth
1 1/2 pounds of raw medium sized shrimp, shelled & deveined
1 pound of fresh lump crabmeat
1/2 pint of fresh oysters with juice
1/2 pound of kielbasa or smoked sausage, cut into 1/4 inch thick slices
1/4 cup of chopped fresh parsley
4 to 5 scallions, sliced
2 teaspoons of file powder
1 teaspoon of salt
1 teaspoon of freshly ground black pepper
4 cups of hot cooked rice
Heat the vegetable oil in a pot over low heat. Stir in the flour until well blended. Make a roux by cooking slowly and stirring the mixture until it is rich brown in color. Add the garlic, onion, celery and bell pepper, cook and stir just until the vegetables soften. Stir in the tomatoes with juice, bay leaf and hot pepper sauce, cook for about 45 minutes. Stir in the chicken broth, shrimp, crabmeat and oysters with juice, let it simmer for 5 minutes. In a nonstick skillet, cook the smoked sausage until browned it is browned around the edges, pour off the fat. To the simmering mixture, add the sausage, parsley, scallions, file powder, black pepper and salt. Let it simmer for 5 additional minutes. Spoon the rice in soup bowls, ladle the gumbo over the rice. Makes 12 servings
Recipe
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