re: Shrimp and sausage gumbo

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Never mix land and sea in gumbo

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Why? It ain’t that serious, mix it all up and if the pot gets cleaned out, what does it matter? Nobody said anything about tomatoes, even if they did, people like what they like.

False

Paul Prudhomme has an andouille and shrimp gumbo in Louisiana Kitchen...that’s license enough for me.

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Never mix land and sea in gumbo

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That's generally the rule I live by, as do most traditional Acadiana Cajun gumbos. My gumbo is either all land animals or all aquatic animals.

One exception is duck/goose with oysters. That combo seems to work well together. Also, I have been known to cook a chicken and sausage gumbo, and fry some oysters, and throw a couple of them into my bowl.

It's not that I think mixing land and aquatic makes it taste bad; however, I've found that especially smoked sausage will overpower the seafood flavor in a bowl. When I do a gumbo with shrimp and crab, I want the seafood flavor to stand out.

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My step father (RIP), who grew up in New Orleans, would request shrimp and sausage gumbo as his Christmas gift every year. My wife made it and it was delicious.

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Turns out she uses Delmonico’s Seafood Okra Gumbo recipe (courtesy of Emeril). The recipe is here:

LINK

She just doesn’t use any of the seafood other than shrimp and adds an extra pound of shrimp to make up for it.

She also uses a roux made from 1 cup oil and 1 1/2 cups of flour for the recipe.

It is a good gumbo.