Sausage with Seafood Gumbo Recipe

Sausage and Seafood Gumbo Recipe by: Paula Deen
Ingredients: Make 10 to 12 serving
1 ½ cups all purpose flour
1 ½ cups vegetable oil
2 (1 pound) packages smoked andouille sausage, sliced ¼ inch thick
2 cups chopped onion
2 cups chopped green bell pepper
1 cup chopped celery
1 tablespoon minced garlic
3 (32 ounce) containedrs low sodium chicken broth
2 (14.5 ounce) can fire roasted diced tomatoes
5 sprigs fresh thyme
3 bay leaves
3 cups uncooked long grain white rice
1 ½ pounds grouper fillets, cut into 1 inch pieces
1 ½ pounds peeled and deveined medium size fresh shrimp
¼ cup chopped fresh parsley
1 teaspoon ground black pepper
Garnish: sliced green onion

  • In a large Dutch oven, combine flour and oil over medium heat. Cook, whisking constantly, for 15 to 20 minutes or until mixture turns caramel colored. Add sausage and next 4 ingredients, and cook, stirring constantly, for 5 minutes. Add broth and next 3 ingredients. Bring to a boil over medium high heat; reduce heat, and simmer, stirring occasionally, for 2 hours.
  • Prepare rice accourding to package directions, and keep warm. Add grouper and shrimp to pan; cook for 3 to 4 minutes or until shrimp are pink and firm stir in parsley and pepper. Serve with hot cooked rice. Garnish with sliced green onion, if desired. End.
Sausage with Seafood Gumbo Recipe

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