I make a pretty good chicken and andouille sausage gumbo, but haven’t really tried to make seafood gumbo except once or twice and it was just so-so. I was wondering if I make my chicken and sausage gumbo like normal (chicken broth base) but leave out the chicken, then add shrimp and oysters at the end if that would turn out ok.
I know there are as many types of gumbo as there are gumbo cooks, but if you are a good seafood gumbo maker, I’d like to hear roughly how you do it. I’d be glad to reciprocate by telling you how I make my chicken and andouille sausage gumbo.
If you’re lucky enough to be fishing, you’re lucky enough.
Personally, I would make a fish or shrimp stock. Either use fish bones and or shrimp shells and heads to make a seafoody stock. Then the finished product will be really seafoody. I have also done it with chicken stock as you described above and at the end dropped whole crabs in, cut in half. You will get messy picking the crab as you eat your final product but the crabs release a lot of flavor.
Nothing wrong with using chicken stock, its just a median for all the other flavors. I use chicken stock for the base of many seafood dishes, whats more important is when to use a dark roasted or light chicken stock for the particular dish your making. A dark stock can produce a deep flavor but can also ruin the color of the dish. I personally would use a light chicken stock or shellfish stock for your gumbo. Best of luck!
Ingredients
1/4 cup oil
6 tablespoons all-purpose flour
2 cups onion, chopped
1 cup green bell pepper, chopped
1 cup celery, diced
3 large garlic cloves, minced
4 cups chicken broth
3 cups water
2 bay leaves
1 1/2 teaspoons fresh or dried thyme
1 teaspoon fresh or dried basil
1/3 cup fresh or dried parsley
1/2 teaspoon cayenne pepper
Dash of onion powder and fresh ground black pepper
2 tablespoons soy sauce or Worcestershire sauce
1 (14 1/2-ounce) can diced tomatoes seasoned with garlic, basil, and oregano or 2 cups fresh diced tomatoes
4 cups sliced Cajun-style fresh link sausage
4 cups cut okra (fresh or frozen)
Then add the following…all or choice of…
2 cups oysters and liquor
1/2 pound crabmeat
1 1/2 pounds fresh peeled shrimp
3 cups bay scallops
Diced fish pieces
Clams or mussels
Clam juice optional
In a large pot combine oil and flour. Cook over medium heat stirring constantly until the roux has browned to a light chocolate color. Add onion, pepper, celery and garlic. Saute for 2 to 3 minutes, stirring constantly. Slowly add chicken broth, and chicken base, stirring as you go. Add water, bay leaves, thyme, basil, parsley, and , cayenne pepper, Salt and onion powder, soy sauce and tomatoes. Cut sausage into 1/2-inch pieces. Add to pot along with okra. Cover pot and simmer for 1 to 1 1/2 hours, stirring occasionally . Add seafood . Simmer for an additional 15 minutes. Serve over hot rice.
Thanks, y’all. I’m getting hungry now. I’m ready to experiment with this. I think for my first attempt I will start with adding fish and oysters to my basic chicken and sausage gumbo recipe (minus the chicken). Haven’t tried worcestershire in my gumbo before…I’ll give that a shot too.
haven’t used roux in a while since my wife is gluten-intolerant, but I may try making a roux with either some rice flour or some sorghum flour.
If you’re lucky enough to be fishing, you’re lucky enough.
I make a stock out of smoked neck bone andsmoked ham hocks. Cook the stock with a lil thyme and a couple bay leaves,for about 2-3 hours. It may take more time…I usually spend two days on a Gumbo but would go through a 10 gallon pot in a day sometimes two. I am sure all have thier opinions but the beginning to a great Gumbo is the roux. I slow cook mine until it looks a little darker than peanut butter. If your making any kind of Gumbo its a wonnderful thing.
Easy way to make roux is starting in a Dutch oven on the cook top. Go for 5 minutes stirring well, then finish it in the oven. Heat to 350. Takes 30 minutes maybe, and you don’t have to stand there all night.
Easy way to make roux is starting in a Dutch oven on the cook top. Go for 5 minutes stirring well, then finish it in the oven. Heat to 350. Takes 30 minutes maybe, and you don’t have to stand there all night.