Boudreaux's Seafood Gumbo
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
- 1/2 teaspoon black pepper
- 1/2 cup flour
- 1 tablespoon garlic
- 32 ounces chicken broth
- 1 15 oz can diced tomatoes
- 1 15 oz package frozen onions, celery, peppers, parsley
- 10 tablespoons butter or margerine or olive oil
- 1 15 oz package frozen okra
- 3 tablespoons gumbo seasoning dried spices from nola
- 1 tablespoon etouffee seasoning dried spices from nola
- 1 1/4 pounds raw shrimp peeled, no tails
- 12 ounces andouille sausage (aidells, cajun style) slice as thick as you like
- 1 package publix frozen brown rice
- Carbohydrate 13.8454794246196 g
- Cholesterol 257.035676233333 mg
- Fat 31.2259272406007 g
- Fiber 0.0397055542800595 g
- Protein 47.408652404339 g
- Saturated Fat 7.32993289950629 g
- Serving Size 1 1 Serving (323g)
- Sodium 245.950978101594 mg
- Sugar 13.8057738703395 g
- Trans Fat 2.47399638318104 g
- Calories 536 calories
Saute the veggies (except tomatoes) in butter/oil for 10 minutes, add seasonings, continue cooking for another 5 minutes. Add broth and tomatoes (including the juice). Cook this down for about 20 minutes on medium heat. While this is cooking, make the roue by combining flour and oil in a metal or iron skillet and heat over medium-high heat for until the desired color is obtained. Traditionally this is a medium brown, but can range from blonde to a darker brown. Stir frequently in the beginning and don't burn it! Stir constantly toward the end as it goes from brown to burnt in no time. The key to many great Cajun recipes is a good roue. If you burn it, start over with these inexpensive ingredients. Stir the roue thoroughly into the veggie mix and then add the shrimp and sausage. Cook on medium for 10-20 minutes. Lower heat to low simmer if you are not ready to serve immediately. Serve with white or brown rice. Publix frozen brown rice cooks in 5 minutes and is perfect.
