Cajun seafood and andouille sausage gumbo
Cajun Seafood and Andouille Sausage Gumbo is a flavorful main course typical of Cajun cuisine, perfect for a dairy-free diet. It covers 31% of your daily vitamins and minerals and takes about 45 minutes to make. Best served on a cozy evening or for a special occasion like Mardi Gras.
Ingredients
andouille sausage
9 oz
bay leaves
2
white pepper
0.17 tsps
black pepper
1 Tbsp
red pepper powder
1 Tbsp
celery
3 stalks
fish stock
3 C
cooked long grain rice
2 C
canned white crabmeat
0.5
dried thyme
1 Tbsp
garlic
3 large cloves
jalapeno
1
orange bell pepper
1
oregano
1 Tbsp
oysters
10 oz
peanut oil
0.5 C
prawn
1 pound
flour
0.5 C
Method
- In a small bowl, combine the seasoning ingredients and set aside.
- In a medium bowl, combine the onions, peppers and celeryand set aside.
- In a lightly oiled 5 quart Dutch oven, brown the sausage rounds over medium high heat and set aside.
- Add the C oil and when it starts to smoke, slowly combine the flour and cook while whisking until the roux reaches a dark reddish brown color.
- Immediately add half of the vegetables and stir in for 1 minute. Then add the remaining vegetables, mix thoroughly and cook for 2 more minutes.
- Add the seasoning mix, stir in well and cook 2 more minutes or so. Then add the garlic, stir in and cook for another minute.
- Add the fish stock or clam juice and, mix well, bring to a boil and reduce to a simmer; then simmer this for about 30 minutes covered.
- Add the reserved browned sausage rounds, the crab, shrimps and oysters with their liquid and cook over medium heat for about 10 minutes stirring occasionally.
Nutrition:
Carbs
88 g
Fat
48 g
Protein
51 g
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