Sausage and Seafood Gumbo
Also known as my 'AMAZING Gumbo', this is a fantastically thick and flavorful gumbo. I do use a box for the base, but each of the added ingredients changes the flavor and elevates it to beyond delicious. Even diehard Cajuns love the way this gumbo comes out. The sausage adds a great spice, and if you want to kick it up even further, add a dash of cayenne pepper. If you have never had Okra before, it really thickens the broth, and has a unique texture. If you aren’t sure you’ll like it, try a little less.
½ lb peeled de-veined raw shrimp. Tails removed. (medium size)
½ lb raw lump crawfish meat (Inland you can usually only find it frozen.)
½ lb Andoullie sausage links, sliced, precooked.
½ lb chopped Okra
1 box Zatarains New Orleans Rice Gumbo Mix
6 cups cool water (divided)
For best results, pour 2 cups water into the pot, add the Gumbo mix (which includes Rice and seasoning) and whisk until all lumps have dissolved, then add the remaining 4 cups and bring to a boil.
Add sausage to pot, reduce heat, cover and slow boil 10 minutes.
Add shrimp and crawfish to the pot, cover and simmer for 10 minutes.
Finally, add Okra, and simmer uncovered 3-5 minutes until thickened.
Serve in bowls and enjoy!
This can make a fantastic meal all on its own, but the perfect side dish to go with it is cornbread. I cheat and use a quick mix, but if you buy it or make it. It’s a fantastic pairing.
