Name: Seafood Gumbo
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 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

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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

Cook Time: 30

Total Time: 35

Servings: people

Calories: 1315kcal

Ingredients

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.