Seafood gumbo is one of those dishes that remind me of the cooler days of fall. Full of andouille sausage, big shrimp, clams and mussels along with the holy trinity and a bit of spice make this seafood gumbo the perfect dish to take a bite off one of those chilly days.

With just a little bit of prep and a few carefully chosen ingredients, this seafood gumbo recipe will make you a gumbo master...all within a matter of minutes.

Chef's tip - Remember to carefully stir your roux as it browns. This is the most important step to a successful gumbo and most seem to mess this part up. When you smell carmel or roasting nuts your roux is almost dine, just go for the color.

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Seafood gumbo

Printable version of this Seafood gumbo recipe (word doc).

Ingredients:

Roux
3/4 cup Flour -- all-purpose
½ stick butter

The rest
14 ounces of smoked sausage -- slice 1/4” thick
8 ounces 16-20 shrimp, peeled, deveined and split
12 each green lip mussels, debearded
12 each manila clams
1/2 cup Green pepper -- chopped
1/2 cup Celery -- chopped
1 cup Onion -- chopped
2 quarts hot seafood stock or water
3 Cloves minced Garlic
2 Bay leaves
2 teaspoons ground chili pepper
1/2 teaspoon Thyme
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco sauce
1/2 cup Green onion – chopped ¼ cup parsley, chopped
Salt and black pepper

Preparation:

1.     Place flour in a pan and cook with the butter until a brown roux is achieved.
2.     Add vegetables (holy trinity) to the roux and cook for 2 minutes
3.     Stir in stock/water slowly, constantly whisking to avoid clumping of roux.
4.     Add garlic and remaining ingredients except green onions rice.
5.     Simmer 1 hour or until the proper consistency has been reached.
6.     Remove from the heat, cool 5 minutes and then season with the salt, black pepper, Worcestershire sauce and Tabasco.
7.     Add the parsley and the green onions, stir to mix well.
8.     Serve over white rice.

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