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Andouille Sausage, Shrimp, And Oyster Gumbo

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It’s hard to say how gumbo was invented, although its connection to Africa is not in doubt. One legend is that it came about when okra was introduced to Mobile, Alabama in 1704 by twenty-five French mademoiselles known as the “Cassette girls,” who arrived in search of husbands. They came by way of the West Indies where they had acquired okra from African slaves who called the plant gumbo and used it in stews also called gumbo. Today, a gumbo does not have to contain okra. The most popular ingredients in a gumbo are andouille sausage, shrimp, oysters, crabs, duck, chicken, and among more rural cooks, alligator, squirrel, venison, and nutria. I’m quite wild about gumbos, especially when they mix meats with seafood, as in this recipe. Serve over rice.
Ingredients
  Vegetable oil 2 Tablespoon
  Smoked andouille sausages/Polish kielbasa 1 Pound, sliced
  All purpose flour 1⁄4 Cup (4 tbs) (Unbleached)
  Red bell pepper 1 Small, seeded, chopped
  Green bell pepper 1 Small, seeded, chopped
  Onion 1 Medium, thinly sliced
  Cold water 6 Cup (96 tbs)
  Bay leaf 1
  Salt 2 Tablespoon
  Shrimp 3⁄4 Pound
  Oysters 24 , shucked (Liquid Reserved)
  Plum tomatoes with their liquid 14 Ounce (1 Can)
  Dried thyme 1⁄2 Teaspoon
  Dried oregano 1⁄2 Teaspoon
  Cayenne pepper 2 Teaspoon
  Freshly ground black pepper To Taste
  Tabasco sauce 1⁄2 Teaspoon
  Sliced shallots 1⁄2 Cup (8 tbs)
  Finely chopped fresh coriander 2 Tablespoon (Cilantro)
Directions

1. In a large skillet, heat the vegetable oil over medium heat and brown the sausages, about 8 minutes. Transfer to a platter with a slotted spoon and reserve. Pour off all but two tablespoons of fat and make a roux by adding the flour and stirring almost constantly with a whisk or wooden spoon for about 45 minutes or until dark golden brown, adjusting the heat downwards if it is cooking too fast.
2. Add the red and green bell peppers and the onion. Reduce the heat to low and cook until the vegetables are soft, 6 to 10 minutes, stirring occasionally. Add a few tablespoons of water to scrap up any residue on the bottom of the pan.
3. In a saucepan, bring the water to a boil with the bay leaf and salt. Drop the shrimp into the boiling water and boil for 2 minutes. Remove the shrimp with a slotted ladle and reduce the heat to low, and let the water simmer for 15 minutes. As you peel the shrimp throw the heads and/or shells back into the simmering water.
4. Strain the shrimp broth discarding the shells and bay leaf. Pour the broth into a clean pot and bring to a boil. Stir in the roux mixture, the sausage, oyster liquid, tomatoes, thyme, oregano, cayenne pepper, black pepper, Tabasco sauce, and shallots and simmer for 2 hours over low heat, stirring occasionally.
5. Stir in the shrimp, oysters, and coriander leaves and cook until the shrimp are orange and the edges of the oysters have curled up, about 2 to 3 minutes. Serve immediately.

Image © Michelle van Vliet
Recipe © Clifford A. Wright

This recipe is excerpted from the book Some Like It Hot by Clifford A. Wright.For more information or to purchase the book, please visit CliffordAWright.Com

Recipe Summary

Cuisine: 
African
Course: 
Side Dish
Ingredient: 
Seafood
Servings: 
4

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