Seafood Gumbo

Seafood Gumbo is usually identified by its dark roux, cooked until it is a colour “a few shades from burning”. The roux is used with okra or filé powder. Seafood is popular in gumbo the close to the water. Other areas often use fowl, such as chicken or duck, and sausage. This recipe is ready in 35 minutes and full of the glories of the sea. Shrimp, scallops and oysters with Andouille sausage.

Seafood Gumbo

Seafood Gumbo is a highly popular tasty dish from Louisiana

4.57 from 128 votes

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Course: Main Dish

Cuisine: American

Keyword: Oysters, Sausage, Scallops, Seafood, Shrimp, Spice, Vegetables

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 35 minutes minutes

Servings: 4 people

Calories: 1315kcal

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Ingredients

 

MetricImperial

• 4 cups chicken stock
• 1/2 lb andouille sausage
• 1/2 lb scallops
• 1/2 lb shrimp peeled
• 1/2 cup vegetable oil
• 12 large oysters raw with their liquor
• 1/2 cup flour
• 1 cup onions chopped
• 1/2 cup red bell pepper or green chopped
• 1/2 cup celery chopped
• 1 whole bay leaf
• 1/4 tsp cayenne pepper to taste,
• 1/2 tsp dried thyme
• 1/2 tsp Dried marjoram
• 1/2 tsp dried oregano
• 1 tbsp garlic minced
• 2 cups rice cooked
• salt

Instructions

• Heat the oil in a heavy skillet over high heat until it is very hot.
  1/2 cup vegetable oil
• Stir in the flour and continue to stir until the roux is a dark reddish brown colour.
  1/2 cup flour
• Add the onions, bell peppers, and celery, and cook about 2 minutes, stirring frequently.
  1 cup onions, 1/2 cup red bell pepper, 1/2 cup celery
• Add the seasonings and cook an additional minute, then remove from the heat. Meanwhile, bring the stock to a boil in a large pot over high heat.
  4 cups chicken stock, 1 whole bay leaf, 1/4 tsp cayenne pepper, 1/2 tsp dried thyme, 1/2 tsp Dried marjoram, 1/2 tsp dried oregano, 1 tbsp garlic, 2 cups rice, salt
• Add the roux mixture a little at a time, stirring after each addition to make sure the roux is dissolved before adding more.
• Add the sausage and simmer for 10 minutes.
  1/2 lb andouille sausage
• Add the shrimp, scallops, and oyster with their liquor, and simmer for 5 minutes, or until the shrimp are firm and pink.
  1/2 lb scallops, 1/2 lb shrimp, 12 large oysters
• Serve immediately by spooning over 1/4 cup of rice in a bowl.

Notes

Classic Cajun recipe that is warming, tasty and everyone leaves the table full and happy.

Nutrition

Calories: 1315kcal | Carbohydrates: 72g | Protein: 110g | Fat: 63g | Saturated Fat: 14g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 19g | Cholesterol: 377mg | Sodium: 2144mg | Potassium: 1026mg | Fiber: 4g | Sugar: 5g