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Category: Soups
Prep Time: Cook Time: Total Time:
2 lb shrimp, deveined and shelled
Zatarans shrimp boil and water to cover
1 lemon, halved
1/2 cup oil and flour
1 cup chopped onions
1/2 cup chopped celery and red or green bell peppers
1 whole bay leaf
Salt and pepper, to taste
1/4 tsp cayenne pepper
1/2 tsp dried thyme, marjoram and oregano
2 bay leaves
4 tbsp parsley
1 tbsp finely minced garlic
1 (3 lb) tomatoes, chopped
1 cup dry white wine
1 cup chicken, beef or vegetable stock
1/2 lb Andouille or smoked sausage, cut into 1/2 inch pieces
1/2 lb scallops
12 large raw oysters with the liquor
1 pint crab meat
1-2 cups cooked rice
Cook shrimp in boiling water, seasoning and lemon for 5 minutes. Cover and drain saving strained stock.
Heat oil in pan until very hot. Stir in flour and continue to stir until roux is a dark reddish brown color. Add chopped vegetables and cook about 2 minutes; stirring frequently. Add seasonings, wine, stock and 2 cups shrimp stock. Cook 30 minutes. and cook an additional minute; remove from heat.
Meanwhile, bring stock to a boil. Add roux mixture a little at a time, stirring after each addition to make sure roux is dissolved before adding more. Add sausage and simmer for 10 minutes. Add seafood with and simmer for 3 minutes or until oysters begin to curl. Serve over rice. Serves 4-6.
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SEAFOOD SAUSAGE GUMBO
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Category: Soups
Prep Time: Cook Time: Total Time:
2 lb shrimp, deveined and shelled
Zatarans shrimp boil and water to cover
1 lemon, halved
1/2 cup oil and flour
1 cup chopped onions
1/2 cup chopped celery and red or green bell peppers
1 whole bay leaf
Salt and pepper, to taste
1/4 tsp cayenne pepper
1/2 tsp dried thyme, marjoram and oregano
2 bay leaves
4 tbsp parsley
1 tbsp finely minced garlic
1 (3 lb) tomatoes, chopped
1 cup dry white wine
1 cup chicken, beef or vegetable stock
1/2 lb Andouille or smoked sausage, cut into 1/2 inch pieces
1/2 lb scallops
12 large raw oysters with the liquor
1 pint crab meat
1-2 cups cooked rice
Cook shrimp in boiling water, seasoning and lemon for 5 minutes. Cover and drain saving strained stock.
Heat oil in pan until very hot. Stir in flour and continue to stir until roux is a dark reddish brown color. Add chopped vegetables and cook about 2 minutes; stirring frequently. Add seasonings, wine, stock and 2 cups shrimp stock. Cook 30 minutes. and cook an additional minute; remove from heat.
Meanwhile, bring stock to a boil. Add roux mixture a little at a time, stirring after each addition to make sure roux is dissolved before adding more. Add sausage and simmer for 10 minutes. Add seafood with and simmer for 3 minutes or until oysters begin to curl. Serve over rice. Serves 4-6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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