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Thursday, September 12

Spicy seafood & sausage gumbo

Canola oil
8 tablespoons
Okra, trimmed,
cut into ½-inch pieces
½ pound
Flour, all purpose
6 tablespoons
Onion, chopped
Bell pepper, chopped
1 green +
1 red
Garlic, minced
3 cloves
Tomatoes, diced
14 ½ ounces
Fish broth
5 cups
Bay leaves
Creole seasonings
2 ½ tablespoons

Pepper, freshly ground

Andouille sausage,
cut into 1-inch pieces
½ pound
Shrimp, shelled, deveined
1 pound
Crab claws
1 pound
Filé powder
1 teaspoon
Parsley, finely chopped
2 tablespoons
  1. In a large heavy pot, warm 2 tablespoons oil over medium heat. 
  2. Add the okra, and sauté, stirring occasionally, until softened and browned, about 15 minutes; transfer to a bowl. 
  3. In the same pot, warm the remaining oil over medium heat for 2 minutes. 
  4. Whisk in the flour until incorporated. 
  5. Cook, stirring occasionally, until dark brown, about 4 minutes. 
  6. Add the onion, bell peppers, and garlic, and sauté until softened, about 8 to 10 minutes. 
  7. Add the okra, tomatoes and their juices, broth, bay leaves, Creole seasonings, salt, and pepper. 
  8. Bring to a boil over medium-high heat, and then reduce to medium-low; simmer for 30 minutes. 
  9. Stir in the sausage, shrimp, and crab; cook until the sausage is heated through and the shrimp are pink, about 3 minutes. 
  10. Sprinkle in the filé powder, and stir for 30 seconds. 
  11. Remove from the heat, and discard the bay leaves. 
  12. Serve garnished with the parsley. 
Recipe adapted from Williams-Sonoma Soup of the Day by Kate McMillan.

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