Seafood and sausage come together in the tastiest way in this too-good-to-be-true gumbo.
Shrimp and Oyster Gumbo
Makes About 8 Servings
Ingredients
- ½ cup all-purpose flour
- ½ cup vegetable oil
- 1 pound smoked sausage*, cut into ¼-inch slices
- 1½ cups sliced celery
- 1½ cups chopped onion
- 1 cup chopped red bell pepper
- 3 cloves garlic, minced
- 1½ tablespoons fresh thyme leaves
- ½ teaspoon crushed red pepper
- 1 tablespoon plus 2 teaspoons filé powder, divided
- 6 cups seafood stock
- 2 tablespoons Worcestershire sauce
- 1 bay leaf
- 1 pound peeled and deveined large fresh shrimp, tails on
- 12 shucked fresh oysters
- ½ teaspoon kosher salt
- ½ cup sliced green onion
- Cooked long-grain rice, to serve
- Garnish: sliced green onion
Instructions
- In a large cast-iron Dutch oven, combine flour and oil, stirring until smooth. Cook over medium heat until flour mixture turns dark brown in color, stirring constantly, about 10 minutes.
- Add sausage, celery, onion, bell pepper, garlic, thyme, crushed red pepper, and 1 tablespoon filé powder. Cook until onions are tender, stirring constantly, about 5 minutes. Add stock, Worcestershire, and bay leaf; bring to a boil over high heat. Reduce heat to low and simmer for 1 hour.
- Stir in remaining 2 teaspoons filé powder and shrimp; simmer for 2 minutes. Add oysters and salt; simmer until oysters are cooked, about 1 minute. Remove bay leaf. Stir in green onions. Serve over rice and garnish with green onion, if desired.
Notes
*We used Conecuh smoked sausage.
