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Spicy Seafood and Sausage Gumbo Recipe

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This recipe for Spicy Seafood and Sausage Gumbo, by , is from Beyond the Beans, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tim Callahan
Added: Sunday, December 10, 2006


1 large yellow onion, diced
1 each red and green bell pepper, diced
1 lb frozen or fresh okra
1/2 c vegetable oil
6 T flour
5 cloves garlic, minced
1 can diced stewed tomatoes
5 c chicken broth
2 bay leaves
2 1/2 T creole seasoning
salt and pepper
1 lb andouille sausage, sliced into 1 inch pieces
1lb shrimp (peeled and deveined)
2 cans crabmeat
1 t file' powder
2 T chopped parsley

In large stock pot warm 2 T oil, add the okra in batches and saute until golden brown, transfer to bowl and set aside. In same pot, add remaining oil and heat through, whisk the flour into oil and make roux, stirring constantly until dark brown, do not let it turn black.

Add the onion and bell pepper to roux and cook until soft, about 10 minutes. Add garlic and cook 1 minute longer. Add okra, tomotoes, chicken broth, bay leaves, creole seasoning, salt and pepper. Bring to boil over medium high heat then reduce heat to medium low and let simmer for 30 minutes.

Stir in sausage, shrimp and crabmeat and cook until sausage is heated through and shrimp are pink. Sprinkle in the file' powder and stir. Serve over cooked rice.




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