Louisiana Seafood & Sausage Gumbo. I always cheated, using pre-made roux (specific Louisiana brand only) when making this. Roux from scratch just never suits my palate 😃. I stock up on specific brand of roux and andouille sausages when I get a chance to go back to NOLA. They are a must for this dish for me 😃.
Update with recipe:
Savoie’s roux (light) (see picture)
Tony Chachere’s Creole Seasoning (see picture)
Homemade chicken or turkey neck stock
Gumbo filé
Frozen cut okras
Onions, chopped
Green onions, chopped
Celery, chopped
Louisiana crawfish tails
Shrimp, peeled
Richard’s Andouille sausage (see picture), cut lengthwise and sliced into 1/4” thick pieces.
Crabmeat
Scallops
Butter or cooking oil
Amount of ingredients use will depend on your servings, so use accordingly.
Follow instructions on the roux jar to add the amount of roux into your stock pot.
Since the roux is thick, you may want to dissolve it with some hot water or hot stock before adding it into the stock pot. That way, there are no lumps.
Season with the Creole seasoning.
Bring the stock to light boil.
Add the celeries, onions, and okras. People add green bell peppers, too but since I don’t like to eat them, I don’t put them in my gumbo.
In a skillet, add some butter or cooking oil (personal preference. I used butter). Sauté the crawfish tails. Add them to the pot.
In the same skillet, add some butter and sauté the sausage. Add the sausage to the pot. Cook on simmering low heat.
Add some gumbo file (about a tsp) if you want to thicken it more. But I find that to thicken your gumbo, add lots of okras. That’ll do it.
Taste your gumbo and see if more seasoning is needed.
Let it cook on low heat until all the veggies are soften and the seasoning is sipping through.
Add shrimp, crabmeat, and scallops just 5 minutes before serving. I sometimes add oysters, too if I can get some good ones. Basically, add your favorite seafood.
Add the green onions and serve with white rice.
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