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Before you jump to Sausage and Seafood Gumbo recipe, you may want to read this short interesting healthy tips about Treats that provide You Power.

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Certain foods made from whole grains are fantastic for a fast snack. A slice of whole wheat toast, as an example is a great snack in the morning. Chips and crackers created from whole grains can be great for quick snacks to eat on the go. Make the shift from refined products including white bread to the healthier whole grain choices.

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We hope you got insight from reading it, now let’s go back to sausage and seafood gumbo recipe. To cook sausage and seafood gumbo you only need 23 ingredients and 21 steps. Here is how you do that.

The ingredients needed to make Sausage and Seafood Gumbo:

1. Take 4 small onion, diced (about 2 cups)
2. You need 6 celery stalks, diced
3. Use 2 green bell peppers, diced
4. Get 16 oz okra, sliced (frozen is fine)
5. Take 2 tsp salt
6. Provide 2 bay leaves
7. You need 1 tsp cayenne
8. Provide 1 tsp whit pepper
9. Use 1 tsp black pepper
10. Take 1 tsp oregano
11. Provide 1 tsp thyme
12. You need 4 garlic cloves, minced
13. Provide 1 cup vegetable oil
14. Take 1 cup flour
15. Use 6 cups seafood stock (chicken is fine too)
16. Use 1 lb andouille sausage
17. Get 1 lb shrimp, peeled
18. Prepare 6 oz crab meat, cleaned (or finely diced chicken)
19. Take 6 oz oysters in liquor, roughly diced
20. Take 1/4 cup parsley, minced
21. Prepare 2 green onions, sliced
22. Take 2 tsp gumbo filé
23. Get Hot steamed rice

Instructions to make Sausage and Seafood Gumbo:

1. Prepare the onions, celery, bell pepper, and okra in a bowl.
2. Add the spices into a small bowl.
3. In a skillet, brown the sausage over high heat. If you bought fully cooked sausage, skip this step and go directly to making roux
4. Once the sausages are browned, remove them and place on a plate to cool. Don't worry if they're still raw inside.
5. Deglaze the pan with a little stock and add it back to the main stock.
6. Prepare the roux by adding the oil to a heavy stock pot over high heat.
7. When the oil begins smoking sprinkle the flour and begin to whisk the mixture.
8. Continue whisking. Do not walk away or your roux will burn. You are looking for a deep red brown color. Be very careful, splashing the roux will severely burn you.
9. It's beginning to take color.
10. Almost there.
11. That's about good. Took roughly 10 minutes.
12. Reduce heat to medium and add half of the vegetables, dumping away from you to prevent splashing.
13. Stir and cook the veggies for 2 minutes.
14. Add the remaining veggies, spices, and garlic. Cook another 2 minutes
15. Remove the roux from heat.
16. Bring the stock to simmer in a large pot.
17. Add the roux a spoonful at a time, stirring in between so it's not lumpy.
18. Bring the soup to a simmer. Cut the sausage into chunks and add to the gumbo. If you're using chicken, add it here too.
19. Simmer for 20 min, or longer to suit your schedule.
20. Add the shrimp, crab, and oysters. Cook until the shrimp are pink or about 3 minutes
21. Add the parsley, green onion, and gumbo filé. Stir and serve over hot rice.

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