Cajun Seafood and Sausage Gumbo
Lara
ingredients
- 1/3 cup all-purpose flour
- 1 12oz. container fresh standard oysters, undrained
- cooking spray
- 2 cups frozen cut okra
- 2 cups chopped onion
- 1 1/2 cups diced green bell pepper
- 1 1/2 cups diced celery
- 2 cloves garlic, crushed
- 2/3 cup water
- 1/4 cup chopped fresh parsley
- 2 1/2 tsp. paprika
- 3/4 tsp. dried whole thyme
- 1/2 tsp. dried whole oregano
- 1/2 tsp. white pepper
- 1/2 tsp. red pepper
- 1/2 tsp. black pepper
- 1/4 tsp. salt
- 1/2 lb. smoked turkey sausage, cut into 1/4-inch slices
- 2 (8oz.) bottles of clam juice
- 1 (14 1/2 oz.) can no-slat added chopped tomatoes, undrained
- 1 (13 3/4 oz.) can no-salt added chicken broth
- 2 small bay leaves
- 1 lb. small fresh unpeeled shrimp
- 1/2 lb. fresh lump crabmeat, drained
- 6 cups hot cooked long-grain rice (cooked without salt or fat)
directions
- 1
Place 1/3 cup flour in a shallow baking pan. Bake at 350 degrees for 1 hour or until very brown, stirring every 15 minutes. Set the browned flour aside.
- 2
Drain oysters, reserving the liquid; set both aside.
- 3
Coat a large Dutch oven with cooking spray; place over medium heat until hot. Add okra and next 4 ingredients; cook 12 minutes or until tender, stirring frequently. Stir in browned flour. Add reserved oyster liquid, 2/3 cup of water, and next 13 ingredients; bring to a boil, stirring constantly. Reduce heat, and simmer, uncovered, 1 hour.
- 4
Peel and devein shrimp. Add shrimp, oysters, and crabmeat; stir well. Cover and simmer 10 minutes or until shrimp are done and edges of oysters begin to curl. Discard bay leaves. Serve over rice.
notes
Theme: Mardi Gras
Source: Laurie
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