Gumbo is definitely a favorite here, and perfect in the Winter: warm, hearty and very healthy! Did I mention that it is easy to make? Can't top that!
For the ones unfamiliar with Gumbo, it is a Cajun soup loaded with vegetables, seafood and sausage. It is often served over rice as a main course.
Seafood and Sausage Gumbo
Serves 10-12 people
- 3 lbs raw shrimp
- 1 1/2 quarts of water
- 4 organic onions, diced
- 2 bay leaves
- 3/4 cups vegetable oil
- 1 cup all-purpose flour
- 3 tablespoons of butter
- 2 organic red and green bell peppers, minced
- 4 organic celery stalks, chopped
- 1/2 lb Andouille sausage, sliced
- 3 cups of fresh organic okra, cut into 1/2 inch slices
- 5 garlic cloves
- Fresh or dried thyme
- Salt to taste
- Ground black pepper to taste
- 2 tablespoons of any hot pepper sauce (use mild pepper, or no pepper at all for children)
- 2 cups of organic tomatoes, sliced
- 1 lb fresh crabmeat
- Boiled rice to serve (brown rice tastes just as good, and comes with loads of fibers!)
Make a Cajun Roux first:
Heat the oil in a heavy bottomed skillet. When the oil is hot, add the flour, a little at a time, and blend to a smooth paste. Cook over medium-low heat, stirring constantly for about 25 minutes until the roux reaches the color of peanut butter. Remove the pan from the heat and continue stirring until it cools and stops cooking.
In a separate pan:
Melt the butter in a large heave bottomed saucepan. Add the diced onions, peppers and celery. Cook low heat for 8 minutes.
Add the sausage, stir well. Add the okra and garlic. Stir and cook for about 10 minutes. Add the bay leaves, the thyme, salt, black pepper and hot pepper sauce. Stir well, then add 1 1/2 quarts of water and the tomatoes. Bring to a boil and simmer for 20 minutes.
Wisk in the Cajun roux. Raise the heat and bring it to a boil. Lower the heat again and simmer, uncovered, for about 40 minutes, stirring occasionally. Add the shrimp and the crabmeat. Cook for another 5 minutes.
Serve it with rice on top... Yummy!!!