Best 2 Gumbo With Shrimp Crab Andouille Sausage With Okra Recipes

**Indulge in a Symphony of Flavors with Alice's Gumbo Recipes: A Culinary Journey to the Heart of Louisiana**

From the bustling streets of New Orleans to the serene bayous of Louisiana, gumbo reigns supreme as a culinary masterpiece that embodies the vibrant spirit of the region. This savory stew, a testament to the state's rich cultural heritage, is a harmonious blend of diverse ingredients that come together to create a symphony of flavors.

Alice's Recipes takes you on a culinary journey to the heart of Louisiana, offering a collection of gumbo recipes that showcase the essence of this iconic dish. From the classic trinity of bell peppers, onions, and celery to the holy trinity of okra, shrimp, and andouille sausage, each recipe is a testament to the culinary traditions that have shaped this beloved dish.

Explore the vibrant flavors of Louisiana with Alice's Gumbo with Shrimp, Crab, and Andouille Sausage, a delightful combination of succulent seafood and savory sausage. Dive into the depths of umami with Alice's Gumbo with Chicken and Sausage, a hearty and comforting stew that is perfect for a chilly evening. Experience the unique twist of Alice's Gumbo with Okra and Tomatoes, a vegetarian delight that bursts with the freshness of summer produce.

Alice's Recipes also includes a comprehensive guide to the art of making gumbo, ensuring that even novice cooks can create this Louisiana masterpiece with confidence. From selecting the right ingredients to mastering the roux, Alice provides invaluable tips and techniques that will guide you through the cooking process.

So, gather your ingredients, fire up your stove, and embark on a culinary adventure with Alice's Gumbo Recipes. Let the intoxicating aromas fill your kitchen as you create a dish that is not just a meal but a celebration of the rich culinary heritage of Louisiana.

Check out the recipes below so you can choose the best recipe for yourself!

GUMBO WITH SHRIMP, CRAB & ANDOUILLE SAUSAGE WITH OKRA

Gumbo With Shrimp, Crab & Andouille Sausage With Okra image

You can adjust the spice to how hot you like the heat. This is a thick Creole-style stew. You can add browned chicken as well.You can half the recipe.

Provided by Rita1652

Categories Gumbo

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 22

Ingredients

1/2 cup oil
3/4 cup flour
1 large onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
4 celery ribs, chopped
6 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 lb okra, trimmed and sliced
1 gallon chicken stock or 1 bottle clam juice
2 bay leaves
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon hot pepper sauce (optional)
salt
fresh ground black pepper
cayenne pepper
1 lb andouille sausage, sliced about 1/4 inch thick on the bias,browned,fat removed
3 lbs medium shrimp, peeled and deveined seasoned with
1 tablespoon creole seasoning or 1 tablespoon Old Bay Seasoning
2 lbs fresh lump crabmeat, picked over
6 cups cooked long-grain white rice

Steps:

Heat the oil in a large heavy pot and add the flour.
Cook the roux, stirring constantly.
Just as the roux reaches light brown color, add the vegetables and stir.
When the vegetables are tender, add the stock, spices, cooked andouille sausage, salt, and peppers.
Stir until the roux is dissolved, and simmer over low heat for one hour.
Add the shrimp about 5 minutes before serving, then add the crabmeat by the handful, then cook over low heat just until the shrimp turn pink and the crabmeat is warmed through.
remove bay leaves.
Serve in large soup or gumbo bowls over about 1/2 cup of cooked rice per serving.

Nutrition Facts : Calories 690.1, Fat 13.3, SaturatedFat 4.2, Cholesterol 223.7, Sodium 1428.7, Carbohydrate 93.2, Fiber 4.8, Sugar 2.4, Protein 46.1

SHRIMP, OKRA AND ANDOUILLE SMOKED SAUSAGE GUMBO

Shrimp, Okra and Andouille Smoked Sausage Gumbo image

Make and share this Shrimp, Okra and Andouille Smoked Sausage Gumbo recipe from Food.com.

Provided by sherman44444

Categories Gumbo

Time 1h30m

Yield 8 , 8 serving(s)

Number Of Ingredients 17

Ingredients

1/2 cup vegetable oil
2 1/2 lbs okra, to make 8 1/2 cups in all. (I use frozen cut up okra)
1 1/2 teaspoons white pepper, in all
1 1/2 teaspoons ground red pepper, in all (cayenne)
1 teaspoon black pepper
2 cups finely chopped onions
10 cups seafood stock or 10 cups vegetable stock
2 cups peeled and chopped tomatoes
2 teaspoons salt
1 teaspoon minced garlic
3/4 teaspoon onion powder
1/2 teaspoon dried thyme leaves
1/2 cup unsalted butter
1 lb andouille smoked sausage (or Polish sausage-Kielbasa, cut into 1//4 inch slices)
1 lb peeled medium shrimp
1/2 cup finely chopped green onion
2 1/4 cups hot cooked rice

Steps:

In a 5 1/2 quart saucepan, heat the oil until hot. Add 6 cups of the okra. Cook for 3 minutes, stirring occasionally. Add 1 teaspoon of the white pepper, 1 teaspoon of the red pepper and the black pepper and stir well. Cook until well browned. (about 10 minutes), stirring frequently. Stir in the onions; cook for 5 minutes, stirring often and scraping pan bottom as needed. Add 1 cup of the stock (or water) and cook for 5 minutes, stirring occasionally. Stir in the tomatoes and cook for 8 more minutes, stirring frequently. Add another 2 cups stock ( or water) cook for 5 minutes. Stir in the remaining 1/2 teaspoon white pepper, 1/2 teaspoon red pepper and the salt, garlic, onion powder and thyme. Add the butter and continue cooking over high heat, stirring until butter is melted and scraping the bottom well.
Add the remaining 7 cups of stock, stirring well. Bring to boil, stirring occasionally. Add the andouille sausage and return to a boil; reduce heat and simmer about 45 minutes more, stirring occasionally. Add the remaining 2 1/2 cups okra; simmer 10 minutes. Then add the shrimp and green onions. Return gumbo to a boil, then remove from heat. Skim any oil from the surface and serve immediately.
To serve, place a mounded 1/4 cup rice in the center of each serving bowl; spoon 1 1/2 cups gumbo around the rice. Serve half that amount for appetizer.

Nutrition Facts : Calories 647, Fat 44.6, SaturatedFat 15.8, Cholesterol 155.6, Sodium 1542.4, Carbohydrate 33.9, Fiber 6.3, Sugar 4.9, Protein 29.4

Tips:

To make your gumbo flavorful, use a good quality stock. You can make your own stock or use a store-bought one.
Don't be afraid to experiment with different types of seafood. You can use shrimp, crab, crawfish, or a combination of all three.
Don't overcook the seafood. It should be cooked just until it's opaque.
If you don't have andouille sausage, you can use another type of smoked sausage, such as kielbasa or chorizo.
To make your gumbo thicker, add a roux. A roux is a mixture of flour and fat that is cooked together until it's dark brown.
Gumbo is a versatile dish that can be served over rice, pasta, or grits.

Conclusion:

Gumbo is a delicious and flavorful dish that is perfect for any occasion. It's easy to make and can be customized to your liking. So next time you're looking for a hearty and satisfying meal, give gumbo a try.