If you love New Orleans, andouille sausage and seafood, then this gumbo will be a big hit. My Spicy Sausage and Seafood gumbo consists of assorted shellfish and white fish, andouille sausage and vegetables, the holy trinity to be exact and spices. All of this blends harmoniously with Creole seasoning, pureed tomatoes and chicken stock to create the ultimate gumbo. Serve it over popcorn rice and you’ll swear your down on Bourbon street listening to a jazz band.
Click here to view the video demonstration with additional tips.
For the recipe, you'll need the following:
- 1 16 oz can of whole tomatoes
- 4 T olive oil, divided
- 1 lb andouille sausage
- 2-4 TB butter, divided
- 1 lb assorted seafood and shellfish (i.e. shrimp, scallops, crab, calamari, whitefish)
- 1 lemon
- ¼ - ½ tsp cayenne pepper
- ¼ cup flour
- 1 medium onion chopped
- 3 stalks of celery chopped
- 1 green bellpepper chopped
- 3 cloves of garlic chopped
- 1 tsp dried oregano
- 1 tsp thyme
- 1 bay leaf
- 2 TBs creole seasoning
- 1 – 1 ½ cups chopped okra (frozen works best for this recipe)
- 1 11oz can of corn, drained
- 1 cup chicken stock
- a generous dash of hot sauce (i.e. Tabasco)
- 4 cups cooked popcorn rice or white rice
Place the whole tomatoes in a large bowl. Using an immersion blender or your hands, break up the tomatoes to the desired consistency. If you want chucks of tomatoes leave it that way. If you want it smoother, then blend it longer. Set it aside.
In a large pot over medium high heat, begin browning 1 lb of chopped andouille sausage in 2 TB olive oil. Continue cooking the sausage until the edges begin to brown. Place it in a bowl and set it aside. Reserving the fat in the pot.
In a large pot over medium high heat, begin browning 1 lb of chopped andouille sausage in 2 TB olive oil. Continue cooking the sausage until the edges begin to brown. Place it in a bowl and set it aside. Reserving the fat in the pot.
In another pan, over medium high heat, add 1 TB olive oil and 1 TB butter. Once its hot, add the assorted seafood and shellfish. Squeeze the juice from 1 lemon over the seafood. Next, add ¼ - ½ tsp of cayenne pepper, depending on how spicy you like it. Allow the seafood to cook until it becomes slightly opaque and then remove it from the heat. Do not fully cook the seafood. Drain the seafood and set it aside.
Now we’ll make the roux. Add ¼ cup of flour to the sausage drippings. Add 1-3 Tbs of butter such that you have equal parts of flour and fat. Cook it over medium heat, stirring constantly. This is very important because roux can burn very easily. Cook the roux until it becomes to a nice golden brown.
Once the roux is finished, add the onion, celery, bell pepper and 1 TB olive oil. Stir to combine. Continue cooking until the onions are translucent.
Add the garlic, oregano, thyme, bay leaf, Creole seasoning, okra and drained corn. Stir it all together. Add the chicken stock and pureed tomatoes and bring it to a simmer.
Add the sausage including any drippings that have accumulated in the bowl and the drained seafood mixture. Add a generous dash of hot sauce and stir away! While stirring the gumbo, be sure to scrape the bottom of the pan. Simmer for about 20 minutes.
Add the sausage including any drippings that have accumulated in the bowl and the drained seafood mixture. Add a generous dash of hot sauce and stir away! While stirring the gumbo, be sure to scrape the bottom of the pan. Simmer for about 20 minutes.
To serve, place 1 cup of cooked rice in a bowl. Top it with a generous ladle of gumbo and serve it with a nice crusty piece of sour dough baguette.
Enjoy!
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