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Gumbo

Love Gumbo! This Super Shrimp, Okra and Andouille Smoked Sausage Gumbo is Over the Top

September 11, 2019 by Becky Spoon

Shrimp, Okra and Andouille Smoked Sausage Gumbo
Shrimp, Okra and Andouille Smoked Sausage Gumbo
Shrimp, Okra and Andouille Smoked Sausage Gumbo

This Shrimp, Okra and Andouille Smoked Sausage Gumbo really is over the top! It is absolutely delicious!

Shrimp, Okra and Andouille Smoked Sausage Gumbo
Shrimp, Okra and Andouille Smoked Sausage Gumbo

Unlike other gumbos or other Louisiana dishes that start with a roux from oil and flour, the roux or thickness in this dish is from the okra. You start with a portion of the okra being cooked in oil over pretty high heat for several minutes, then adding seasonings, continuing to cook and scraping the bits from the bottom to make a roux that will thicken your dish. Not only will the initial spices browned and cooked with the okra thicken your gumbo, but this adds layers of flavor. The flavors are crazy in this dish.

Okra

I served this with basic Louisiana rice which is a perfect addition! All I did was saute a little onion in butter or extra virgin olive oil until translucent, then I added 1 1/2 cups rice, 3 cups chicken stock, a bay leaf and a pinch of salt. Then brought it to a boil, reduced the heat to simmer, placed a lid on it and cooked and cooked about 20 minutes on a simmer.

This is another recipe from one of my favorite chef’s from Louisiana, Chef Paul Prudhomme. I bought his book ” Chef Paul Prudhomme’s Louisiana Kitchen” in the 1980’s. My cook book is tattered with food stains and pages almost falling out…that’s how much I’ve made his recipes. You can still get this awesome cookbook. Here’s the link: https://www.amazon.com/Chef-Paul-Prudhommes-Louisiana-Kitchen/dp/0688028470.

Shrimp, Okra and Andouille Smoked Sausage Gumbo
Shrimp, Okra and Andouille Smoked Sausage Gumbo

Over the Top – Super Shrimp, Okra and Andouille Smoked Sausage Gumbo

Another Gumbo dish I love and that is on my blog is a delicious Seafood Gumbo. Here’s the link for that recipe: https://the2spoons.com/delicious-louisiana-seafood-gumbo/. I hope you enjoy this new recipe for gumbo.

Shrimp, Okra and Andouille Smoked Sausage Gumbo

Print Recipe
Servings: 8 servings
Course: Appetizer, dinner, Lunch, Main Course
Cuisine: cajun, creole
Ingredients Method

Ingredients
  

  • 1/3 cup pork lard (preferred, or use chicken fat or vegetable oil)
  • 2 1/2 lbs okra, quartered lengthwise and sliced (8 1/2 cups in all
  • 1 1/2 tsp white pepper, in all
  • 1 1/2 tsp ground red pepper (preferably cayenne) in all
  • 1 tsp black pepper
  • 2 cups finely chopped onions
  • 10 cups Basic Seafood Stock (recipe follows) ***If you don't want to make you can purchase, but as always homemade is the best***
  • 2 cups peeled and chopped tomatoes
  • 2 tsp salt
  • 1 tsp minced garlic
  • 3/4 tsp onion powder
  • 1/2 tsp dried thyme leaves
  • 1/4 lb (1 stick) unsalted butter
  • 1 lb andouille smoked sausage (preferred) or any other good pure smoked pork sausage such as Polish sausage (kielbasa) cut into 1/4 inch slices
  • 1 lb peeled medium shrimp
  • 1/2 cup chopped green onions
  • 2 1/4 cups Basic Cooked Rice (In the content of the post)
For the Basic Seafood Stock
  • 1 1/2-2 lbs shrimp heads and shells,or crawfish heads and shells or crab shells.
  • 2 qts cold water
  • 1 medium onion, unpeeled and quartered
  • 1 large garlic clove, unpeeled and quartered
  • 1 rib celery

Method
 

For the Seafood Stock
  1. Place all ingredients in a stock pot or a large saucepan. Bring to a boil over high heat, then gently simmer at least 4 hours, preferably 8 , replenishing the water as need to keep about 1 quart of liquid in the pan. Cover with a lid if you like leaving it askew. Strain and refrigerate until ready to use. ****If you have an Instant Pot, you can make this stock rich and delicious in about 2 hours*** Even if you don't have the 4 to 8 hours, any homemade stock is far better than using water…the stock just makes these Louisiana dishes.
For the Gumbo
  1. In a 5 1/2 quart saucepan or large dutch oven (preferably cast iron) melt the fat over high heat until it begins to smoke, about 3 minutes. Add 6 cups of the okra. Cook for about 3 minutes, stirring occasionally. Add 1 teaspoon of the white pepper, 1 teaspoon of the red pepper and the black pepper; stir well.
    **Remember to not add all the okra because you will add the remaining 2 1/2 cups at the end. Most of the okra you add now will be pretty cooked down, as this is what makes your sauce. The last 2 1/2 cups will remain in it's form.****
  2. Continue cooking until well browned, about 10 minutes, stirring frequently. Stir in the onions; cook for 5 minutes, stirring fairly often and scraping pan bottom as needed. Add 1 cup of the stock; cook 5 minutes, cook 5 minutes, stirring occasionally and scraping pan bottom sell.
  3. Stir in the tomatoes and cook about 8 minutes, stirring and scraping frequently. Add another 2 cups stock; cook for 5 minutes, stirring occasionally. Stir in the remaining 1/2 teaspoon white pepper, 1/2 teaspoon red pepper and the salt, garlic, onion powder and thyme. Add the butter and continue cooking over high heat, stirring until butter is melted and scraping the pan bottom well.
  4. Add the remaining 7 cups stock, stirring well. Bring to a boil, stirring occasionally. Add the andouille and return to a boil; reduce heat and simmer about 45 minutes more, stirring occasionally. Add the remaining 2 /2 cups okra; simmer 10 minutes, Then add the shrimp and green onions. Return gumbo to a boil, then remove from heat. Skim any oil from the survace and serve immediately.
  5. To serve, place a mounded 1/4 cup in the center of each serving bowl if you like, spoon 1 1/2 cups gumbo around the rice. This is a great appetizer also…just decrease the serving by half.
Okra
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Filed Under: Soups/Stews/Gumbo//Chili Tagged With: cajun, Gumbo, shrimp, shrimp okra and andouille smoked sausage gumbo

Delicious Louisiana Seafood Gumbo

June 15, 2019 by Becky Spoon

Seafood GumboJump to Recipe
Seafood Gumbo
Seafood Gumbo

I love this Seafood Gumbo! My recipe has shrimp, sausage and crab! Oysters would be a great addition too. Okra? Yes, okra is great too. This recipe calls for okra, but it is delicious without okra if you have some that don’t like okra.

I actually love all the flavors of Louisiana, Louisiana Creole Cuisine and I especially love to go to New Orleans and taste those amazing flavors. Those folks can cook! Creole food for breakfast, lunch, and dinner in New Orleans! Heavenly!

Seafood Gumbo
Seafood Gumbo

If you’ve attempted creole cooking, especially a gumbo you know it takes a while to develop flavors. The roux http://dish.allrecipes.com/how-to-make-roux does take a few minutes to get to the desired color, and you have to remember not to have your burner cranked to high because this roux can scorch easily and you’ll have to start over. Don’t skimp on time on this task because the darker the roux without burning the better flavor your gumbo will have.

You definitely don’t want to leave while you’re making your roux because a fairly constant stir is required. I cook mine on a medium-low until I am right there stirring constantly and I’ll increase the heat, then lower a little again. Do what suits you. I actually saw a jar of already made roux in the grocery store the other day. I’ve never tried it, but I think I will so I can report about the store bought roux.

Seafood Gumbo
Seafood Gumbo

You also need a really rich seafood stock for this dish. Just like I explained on my Shrimp & Grits recipe, a good, rich seafood stock is essential. Here is my Basic Shrimp Stock that I keep in freezer bags frozen until I need for the next dish. https://the2spoons.com/basic-shrimp-stock/. I actually keep many stocks in my freezer that are homemade, a good habit that would be well worth your time. Your Instant Pot is the perfect tool for making stocks in an hour that taste like you’ve cooked them for 8 hours.

Louisiana Seafood Gumbo

This is another recipe I got from John Besh’s Cookbook – “My New Orleans” the cookbook. Just like all good cooks, my recipe may have something a little different than his. Here goes, hope you enjoy and try this yummy recipe soon! You honestly don’t need anything to serve with this meal except for a loaf of crusty French Bread and some butter to slather on it! Yum!

A side note is that if I have a lot of the sauce leftover, I strain and freeze the leftover sauce for the next time I want to make gumbo.

Delicious Louisiana Seafood Gumbo

The best Seafood Gumbo! Rich and absolutely delicious, full of flavors from Louisiana.
Print Recipe
Servings: 10 servings
Course: Appetizer, dinner, Lunch, Main Course
Cuisine: creole
Ingredients Method

Ingredients
  

For the Gumbo
  • 1 cup canola oil
  • 1 cup flour
  • 2 large onions, diced
  • Besh's recipe called for 6 jumbo blue crabs, each cut into 4 pieces as the next ingredient. I did not have, so I omitted. Add if you like because they will add amazing flavor!
  • 1 lb spicy smoked sausage links, sliced 1/2 inch thick (I used Slovacek's Bar-B-Que Seasoned Link Sausage
  • 1 stalk celery, diced
  • 1 green pepper, seeded and diced
  • 2 cloves garlic, minced
  • 1 cup sliced fresh okra ( leave out if you some that don't like okra)
  • 3 qts Basic Seafood Stock
Basic Creole Spices
  • 2 tbsp celery salt
  • 1 tbsp sweet paprika
  • 1 tbsp coarse sea salt
  • 1 tbsp freshly ground black pepper
  • 1 tbsp onion powder
  • 2 tsps cayenne pepper
  • 1 tsp ground allspice
For the Basic Louisiana White Rice
  • 1 tbsp chicken fat, extra-virgin olive oil, or butter
  • 1 small onion, minced
  • 1 1/2 cups long grain white rice
  • 3 cups chicken stock
  • 1 bay leaf
  • 1-2 pinches salt

Method
 

For the Basic Creole Spices
    Using this spice blend is truly the easiest way to consistently achieve the flavors of Louisiana. Once combined, the spices will last for six months in an airtight container. (this recipe is for several dishes, you'll just add in "pinches" to this recipe until you get your desired flavor.
      For the Basic Louisiana White Rice
      1. The recipe will work with most long-grain rices, including Popcorn Rice. Save some of the fat skimmed from your chicken stock to perfume the rice with many wonderful flavors.
        Put the fat, oil, or butter and the onions into a medium saucepan and sweat the onions over moderate heat until they are translucent, about 5 minutes. Pour the rice into the pan and stir for 2 minutes. Then add the chicken stock and bring to a boil. Add the bay leaf and salt.
        Cover the pan with a lid, reduce the heat to low, and cook for 18 minutes. Remove the pan from the heat, fluff the rice with a fork, and serve
      For the Gumbo
      1. Make a roux by heating the oil in a large cast-iron or heavy-bottomed pot over high heat. Whisk the flour into the hot oil. It will immediately begin to sizzle. Reduce the heat to moderate and continue whisking until the roux takes on a deep brown color, about 15 minutes. Add the onions, stirring them into the roux with a wooden spoon. Reduce the heat to medium-low and continue stirring until the roux is a rich, dark brown, about 10 minutes.
        Add the blue crabs (if you are using) and smoked sausage and stir for a minute before adding the celery, bell peppers, garlic, and okra. Increase the heat to moderate and cook, stirring, for about 3 minutes. Add the thyme, Shellfish Stock, and bay leaves. Bring the gumbo to a boil, stirring occasionally. Reduce the heat to medium-low and simmer for 45 minutes. Stir occasionally and skim off any fat from the surface of the gumbo.
        Add the shrimp, oysters, crabmeat, and green onions to the pot and cook for 15 minutes. Season with salt and pepper, Creole Spices, Worcestershire, and Tabasco to taste. I just add a little of these ingredients at a time, taste, then add more if needed. Serve in bowls over rice.

      Another similar dish is my Shrimp & Grits:

      Shrimp and Grits
      Shrimp and Grits

      Link on the Blog!

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      Filed Under: Soups/Stews/Gumbo//Chili Tagged With: Gumbo, louisiana

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