Linda's Sausage and Seafood Gumbo
- Preparing Time: 45 minutes
- Total Time: 1 hour and 20 minutes
- Served Person: 10
- 2 bay leaves
- 1/2 cup vegetable oil
- 1 tablespoon oregano
- 1 large onion diced
- 1 tablespoon thyme
- 3 bell peppers diced, any color (i used 2 red, 1 orange)
- 2 pounds ocra frozen (2 x 16 ounce bags)
- 6 tablespoons all-purpose flour
- 6 cloves garlic pressed or minced
- 1 14.5-oz can diced tomatoes with juices
- 6 cups clam juice or fish stock
- 1 32-oz box 99% fat free chicken broth
- 2 1/2 tablespoons emeril's original essence seasoning (creole seasoning)
- 12 ounces andouille sausage cut into slices
- 1 link kielbasa cut into quarters and sliced
- 1 8-oz package ham 96% fat free, diced
- 1 large shrimp frozen, tail on, uncooked
- 1 16-oz container lump crabmeat picked over to remove shell fragments
- 1 bunch parsley chopped fresh flat-leaf
- 2 cups white rice cooked for serving
- Carbohydrate 49.816444 g
- Cholesterol 90.4567771088 mg
- Fat 64.340223458128 g
- Fiber 3.09466002078056 g
- Protein 29.323002265888 g
- Saturated Fat 12.5738545530864 g
- Serving Size 1 1 Serving (644g)
- Sodium 1848.8664289728 mg
- Sugar 46.7217839792194 g
- Trans Fat 3.34230906635039 g
- Calories 897 calories
Saute the sausage and ham in a large dutch oven over medium heat for about 5 -10 minutes; stirring occasionally. Transfer to a bowl and reserve until later. (Refrigerate if done in advance.) In the same pot, over medium heat, warm the 1/2 cup oil for 2 minutes. Whisk in the flour until incorporated. Cook the roux, stirring constantly, until it is a rich chocolate colored brown, about 15-20 minutes. Add the onion and bell peppers and cook, stirring occasionally until soft, about 8 minutes. Add the garlic and cook 1 minute more. Add tomatoes with their juices, clam and chicken stock, bay leaves, creole seasoning, oregano, and thyme. Increase to medium-high and bring to a boil. Add ocra, reduce heat to medium-low and simmer for 30 minutes to blend flavors. Stir in the sausage, ham, shrimp and crabmeat and cook until the shrimp are pink, 3-5 minutes more. Adjust the seasonings with salt and pepper. Remove from heat and discard bay leaves. Garnish with parsley. To serve, ladle gumbo on top of white rice in soup bowls.
