Best Seafood Andouille Gumbo Recipes

Paul Prudhomme's Cajun Seafood Gumbo with Andouille image

Number Of Ingredients 19

2 cups chopped onions
1 1/2 cups chopped green bell peppers
1 cups chopped celery
2 bay leaves
2 teaspoons salt
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
3/4 cup vegetable oil
3/4 cup all-purpose flour (sub rice flour for GF)
1 tablespoon minced or pressed garlic
5 1/2 cups seafood stock
1 pound andouille, cut into 1/2 inch pieces
1 pound peeled medium shrimp
9 ounces medium-large oysters in their liquor (about a dozen)
3/4 pound crab meat (picked over)
2 1/2 cups hot cooked rice

Steps:

Combine onions, bell peppers, and celery in a medium-size bowl and set aside. In a small bowl combine next 7 ingredients for seasoning; mix well and set aside.
Heat the oil in a large skillet over high heat until it starts to smoke, about 5 minutes.
Gradually add the flour, whisking constantly with a metal whisk. Continue cooking and whisking until roux is dark red-brown to black, 2-4 minutes.
Immediately add half the vegetable mirepoix and stir well, switching to a spoon if necessary, 1 minute.
Add the remaining vegetables, continuing to stir, about 2 minutes. Add the seasoning mix and continue to cook, about 2 minutes.
Add garlic, stirring well for another minute. Remove from heat.
Place the stock in a 5 1/2-qt saucepan or Dutch oven and bring to boil. Add roux mixture by spoonfuls, stirring until dissolved in between each addition. Bring back to boil.
Add andouille and return to boil again; continue boiling for 15 minutes, stirring occasionally. Reduce heat and simmer 10 minutes.
Add the shrimp, undrained oysters, and crab meat. Return to boil, stirring occasionally.
Remove from heat, skim oil from surface, and serve over rice.

Seafood & Andouille Gumbo image

Provided by Tracey D Mizell

Categories Cajun

Time 2h

Yield 10 serving(s)

Number Of Ingredients 19

2 cups onions, chopped
1 1/2 cups green bell peppers, chopped
1 cup celery, chopped
2 whole bay leaves
2 teaspoons salt
1/2 teaspoon white pepper
1/4-1/2 teaspoon cayenne
1/2 teaspoon black pepper
1/2 teaspoon thyme, dried
1/4 teaspoon oregano, dried
3/4 cup vegetable oil
3/4 cup flour
1 tablespoon minced garlic
5 1/2 cups seafood stock
1 lb andouille smoked sausage, cut into 1/2-inch pieces
1 lb medium shrimp, deheaded & peeled
1 dozen medium oysters in liquid (about 9 oz)
3/4 lb crabmeat
cooked rice

Steps:

Combine onions, bell peppers, and celery in medium bowl. Set aside.
In small bowl, combine bay leaves, salt, peppers, thyme and oregano. Set aside.
In a heavy skillet, heat oil over high heat until it begins to smoke.
Gradually add the flour, whisking constantly. Continue cooking & whisking constantly until the roux is a dark red-brown (about 2 to 4 minutes). If it scorches, dump out & start over.
When roux is ready, add half of vegetables and stir well with wooden spoon or spatula. Stir and cook for ONE minute. Add remaining vegetables. Stir and cook for TWO minutes.
Add seasoning mixture and stir to incorporate well. Cook for 2 minutes, stirring frequently.
Add the garlic, stir well.
Cook and stir for one more minute. Remove from heat.
In a large Dutch oven or Stock Pot, cook the andouille sausage over a medium heat. Set aside in separate bowl.
Place Seafood Stock into the large Dutch Oven and bring to boil.
Once the stock is at a rolling boil, add the roux mixture by the spoonful, stirring until dissolved between each addition.
Bring mixture to a boil.
Add the precooked andouille and return to a boil; continue boiling 15 minutes, stirring occasionally.
Reduce heat and simmer 10 minutes more.
Add the shrimp, undrained oyters, and crabmeat.
Return to a boil over high heat, stirring occasionally.
Remove from heat and allow to stand for a few minutes without stirring. Gently skim and remove any oil from the surface of the gumbo.
Serve immediately over rice.