Tuesday, November 12, 2013

Seafood and Sausage Gumbo

  • 3/4 cup of butter
  • 1 cup of green onions, chopped
  • 1 cup of onions, chopped
  • 2 cups okra, chopped
  • 3 crabs
  • 1 cup tomatoes, chopped
  • 2 cups of tomato juice
  • 1 quart water
  • 2 cups peeled shrimp
  • 1/2 pound of smoked sausage
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 tablespoon file' powder
  • salt
  • pepper
  • cayenne pepper
  • cooked rice
Melt butter in skillet; Saute green onions and onions until tender; Add okra and crab; Add tomatoes
In a large stock pot bring to boil water, tomato juice, shrimp, cook 1 minute
Add vegetables to stock pot
Melt 3 tablespoons butter; Mix in flour and cook over medium heat until brown; Be careful not to burn flour mixture
Add some of the 1st mixture to the roux; Add to gumbo
Brown Sausage; Add to gumbo
Simmer 1 1/2 hours
Serve over rice
1/2 cup of rice to 1 1/2 cup Gumbo

Printable Recipe

I was planning on a different recipe today, but our first chilly autumn day is here. So what could be more comforting than a streaming bowl of gumbo and a loaf of crusty bread.  In Mississippi we are blessed with great seafood and fish.  The Gulf of Mexico has the best shrimp and oysters.  If not available in your area buy wild caught.  You can tell the difference in the finished dish.  I make this recipe during the summer when fresh tomatoes and okra are abundant.  I freeze it for a day just like today.  If making it for freezer don't add the roux or sausage before freezing.  Complete recipe when ready to serve.