re: Seafood gumbo - andouille or not?

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Not one person in 20 years has complained about it

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Maybe people just aren't being rude

No sausage and no okra for me, but I'll eat it.

COMMENT:
The premier soup of Cajun country, seafood gumbo, is known worldwide as the dish to seek out when visiting South Louisiana. There are as many recipes for this soup as there are people who cook it. This, however, is my favorite.
INGREDIENTS:
1 pound (35-count) shrimp, peeled and de-veined
1 pound jumbo lump crabmeat
2 dozen shucked oysters, reserve liquid
3 quarts shellfish stock
1 cup vegetable oil
1 cup flour
2 cups chopped onions
1 cup chopped celery
1 cup chopped bell pepper
1/4 cup diced garlic
1/2 pound sliced andouille sausage
1 pound claw crabmeat
2 cups sliced green onions
1/2 cup chopped parsley
salt and cayenne pepper
Louisiana Gold Pepper Sauce
METHOD:
In a 7-quart cast iron dutch oven, heat oil over medium-high heat. Sprinkle in flour and, using a wire whisk, stir constantly until brown roux is achieved. Do not allow roux to scorch. Should black specks appear in roux, discard and begin again. Once roux is golden brown, add onions, celery, bell pepper and garlic. Sauté approximately 3-5 minutes or until vegetables are wilted. Add andouille, blend well into vegetable mixture and sauté an additional 2-3 minutes. Add claw crabmeat and stir into roux. This will begin to add seafood flavor to the mixture. Slowly add hot shellfish stock, one ladle at a time, stirring constantly until all is incorporated. Bring to a low boil, reduce to simmer and cook approximately 30 minutes. Add additional stock if necessary to retain volume. Add green onions and parsley. Season to taste using salt, pepper and Louisiana Gold. Fold shrimp, lump crabmeat, oysters and reserved oyster liquid into soup. Return to a low boil and cook approximately 5 minutes. Adjust seasonings and serve over cooked rice.

ETA, sausage, you let me down Folse!

I'm experiencing more restaurants offering a "Everything but the kitchen sink gumbo." This combines the ingredients of a chicken/sausage gumbo and seafood gumbo together. Sometimes it's good and sometimes not. Personally I like a chicken/sausage gumbo or seafood gumbo...not a combined version of both.

It ain’t seafood gumbo if there’s no okra.

Oysters are for oyster stew or soup.

If you don’t like okra....because of the way it looks or texture,

You can put it in a blender with the rest of your trinity

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It ain’t seafood gumbo if there’s no okra. Oysters are for oyster stew or soup.

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Wrong

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quote: You can put it in a blender with the rest of your trinity



:wat:

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I don’t know what

:wat:

is

Try conecuh sausage. It seems more common than it used to be. I get it at Winn dixie. Really really good stuff.