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
12 oz. smoked Cajun Style Andouille Sausage
1 med onion, chopped
1 green bell pepper, chopped
1 stalk celery, chopped
2 cups sliced okra, fresh or frozen
4 cloves (large) garlic, crushed
1/4 cup flour
3 tablespoon vegetable oil
1 1/2 teaspoon dried thyme leaves
1 tablespoon Chef Paul Prudhomme's. Seafood Magic
1 can (28 oz) diced tomatoes
1 can (14.5 oz) chicken broth
1 bay leaf
1 cup uncooked long grain white rice
12 oz. uncooked medium shrimp in shell
8 (12 oz.) Tilapia fillets
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon gumbo fili
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
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