Recipe Detail

Creole Seafood Gumbo with Smoked Andouille Sausage and Okra

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  1. 2 quarts - Chicken Stock
  2. 1 cups - Onion diced
  3. 1/2 cups - Celery diced
  4. 1/2 cups - Green Bell Pepper diced
  5. 3 tablespoons - Garlic chopped
  6. 1 cups - Andouille Sausage diced
  7. 1 cups - Tasso Ham diced
  8. 8 ounces - White Wine
  9. 2 tablespoons - Thyme chopped
  10. 2 tablespoons - Worcesthire
  11. 2 tablespoons - Creole Seasoning
  12. 8 ounces - Okra sliced (fresh or frozen)
  13. 2 cups - Canola Oil
  14. 2 1/2 cups - All Purpose Flour
  15. 1 leaves - Bay Leaf
  16. 1 pounds - Lump Crab Meat
  17. 2 dozen - Shucked Oysters with liquor
  18. 1 pounds - Shrimp peeled, de-veined


1) Pour oil in a heavy-bottom 4-quart sauce pan and place it over medium-low heat. When the oil is hot, start stirring in the flour with a wooden spoon. The mixture will be thick. Keep stirring continually with the wooden spoon over the heat so the roux cooks. The flour will gradually begin to brown. The roux can be used when the flour is light brown in color. The darker you cook the roux, the more flavor it will add to the gumbo.

2) In a medium sauté pan, render Andouille and Tasso until caramelized. The add your onions, peppers, and celery until lightly caramelized as well. Add chopped garlic and cook for 2-3 minutes.

3) Add this mixture and remaining ingredients into the sauce pot with the roux and gently stir until it starts to simmer. It will thicken as it simmers. Cook over very low heat for a minimum of 3 hours, stirring occasionally to ensure the bottom is not sticking or scorching. Now season to taste and add the seafood with juices. The seafood juices will thin the gumbo a bit but add a lot of flavor.

4) Serve over steamed rice and garnish with chopped scallions.


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