For a hearty meal, savor the flavor of this tasty gumbo combination. Prep time is only 10 minutes; the rest is all cook time over a slow, delicious simmer.
8 servings, 1 1/2 cups Each
12oz.smoked Cajun Style Andouille Sausage
1green bell pepper, chopped
1stalk celery, chopped
2cupssliced okra, fresh or frozen
4cloves(large) garlic, crushed
1 1/2teaspoondried thyme leaves
1tablespoonChef Paul Prudhomme's. Seafood Magic
1can(28 oz) diced tomatoes
1can(14.5 oz) chicken broth
1cupuncooked long grain white rice
12oz.uncooked medium shrimp in shell
8 (12 oz.)Tilapia fillets
Cut sausage into 1/4-inch cubes.
Chop onion, bell pepper and celery; set aside.
If using fresh okra, cut into 1/4-inch thick slices; discard stem ends.
Combine flour and oil to make a roux in a heavy 5-quart Dutch oven or stockpot.
Cook over Medium heat 10 minutes, or until flour turns a deep, golden brown color, stirring constantly.
Add onion, pepper and celery to roux; sauti 5 minutes.
Add garlic, thyme and Seafood Magic; sauti 1 more minute.
Stir in diced tomatoes with juice, chicken broth, sausage, okra, and bay leaf.
Bring to a boil, reduce heat to Medium-Low, cover and simmer 20 minutes.
Meanwhile, cook rice in 2 cups water according to package directions.
Peel and devein shrimp.
Cut tilapia into bite-sized pieces.
Add seafood to pot, pushing down into hot liquid.
Simmer 2 minutes until shrimp turns pink and fish is no longer transparent.
Remove bay leaf; add salt and pepper.
Remove from heat.
Stir in gumbo fili just before serving.
Ladle gumbo over rice to serve
No Nutritional Information Available
Be the first to rate this recipe.
Have you tried this dish? Let others know what you think!