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Dill Pickles Pickled Okra
Feb
24

Seafood, Sausage and Okra Gumbo

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Hello all! Welcome back to Food ~ Flavor ~ Fun! A place to find and share some great food ideas that are loaded with flavor for you to prepare and share with family and friends to bring more fun and joy into your lives.

Wednesday’s are about soups and salads. Tonight is a great roux-less gumbo recipe that is based on an Emeril Lagasse Big Easy Gumbo recipe. This one has great flavor and the fear of making a roux is removed. If you like seafood gumbo, give this one a try. The different kinds of seafood are optional. If you don’t do oysters, them leave them out and put in more sausage and shrimp or crab meat. No worries.

Seafood, Sausage and Okra Gumbo     seafood and sausage gumbo

Ingredients:

  • 2 tablespoons olive oil
  • 1/2 cup chopped onions
  • 1/2 cup chopped celery
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped red bell pepper
  • 1/2 pound smoked sausage, cut into bite size pieces or a large dice
  • 1 tablespoon salt
  • 1 teaspoon fresh ground black pepper
  • 1/2 cup peeled, chopped Roma tomatoes
  • 2 tablespoons minced garlic
  • 1 tablespoon minced shallots
  • 2 quarts Fish stock (use chicken stock as a substitute)
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Tabasco sauce
  • 6 bay leaves
  • 1 tablespoon minced fresh basil
  • 1 teaspoon minced fresh oregano
  • 1 teaspoon fresh thyme leaves
  • 2 cups sliced fresh okra (I usually end up using a 1/2 bag of frozen)
  • 2 teaspoons Emeril’s creole seasoning (use search.  its out here)
  • 1/2 pound peeled medium frozen shrimp
  • 1 jar (about a cup) shucked fresh oysters with their liquor
  • 1/2 pound lump crab meat
  • 1 tablespoon file’ powder
  • 4 cups cooked long-grain white rice
  • 3/4 cup chopped green onions

Directions:

  1. Heat the oil in a large pot over high heat.  When the oil is hot, add the onions, celery, both kinds of bell peppers and saute for a couple of minutes.  Add the smoked sausage and saute for another 2 minutes.  Add the salt, pepper, tomatoes, garlic and shallots and saute, stirring occasionally for about 4-5 minutes.
  2. Stir in the stock, Worcestershire sauce, Tabasco, bay leaves, basil, oregano and thyme and bring to a boil.  Cook over high heat, stirring occasionally for about 8 minutes.  Reduce the heat to medium.
  3. Fold in the okra and creole seasoning, lower the heat and simmer for 15 minutes.  Turn the heat back up to high and boil for 5 minutes.  Fold in the shrimp, oysters and crab meat.  Reduce the heat and simmer for 5 minutes.  Slowly sprinkle in the file’ stirring to incorporate it thoroughly and simmer while stirring for 2 minutes.  Remove from heat.
  4. To serve, place about 1/2 cup of rice into the bowls and add a couple of laddles of gumbo over the rice.  Garnish the top with the green onion.

Enjoy!

I would love to hear from you.  Give this one a try and add a comment via the link below.  If you like to email me to make a suggestion or comment…feel free at:  foodflavorfun@foodflavorfun.com

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Categories : Soups and Salads

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