Tuesday, October 21, 2008
Cajun Seafood Gumbo with Andouille Smoked Sausage
Since we recently celebrated a wedding anniversary I was inspired this weekend to re-create one of the dishes we enjoyed on our last anniversary, which we celebrated in New Orleans, Louisiana.
I made a variation of Chef Paul Prudhomme's "Cajun Seafood Gumbo with Andouille Smoked Sausage."
I always wanted to eat at K Paul's Louisiana Kitchen, as I loved to watch Paul Prudhomme cook on TV from the early 80's.
He was influential in introducing regional Louisiana Cajun and Creole recipes into popularity throughout the United States and the world!
This recipe is taken from his Chef Paul Prudhomme's Louisiana Kitchens cookbook.
Cajun Seafood Gumbo With Andouille Smoked Sausage
2 cups chopped onion
1 1/2 cup chopped green bell pepper
1 cup chopped celery
2 whole bay leaves
2 teaspoons salt
1/2 teaspoon white pepper
1/2 teaspoons ground red pepper- preferably cayenne
1/2 teaspoon black pepper
1/2 teaspoon dried thyme leaves
1/4 teaspoon dried oregano leaves
3/4 cup vegetable oil
3/4 cup all purpose flour
1 tablespoon minced garlic
5 1/2 cup basic seafood stock -- I substituted chicken stock
1 pound andouille smoked sausage -- or smoked Polish sausage such as Kielbasa, sliced into bite size rings
( I used "Amylu" brand Andouille Chicken Sausage that I bought in Costco --it was delicious!)
1 pound peeled medium shrimp
I dozen medium to large oysters in their liquid, about 9 ounces
3/4 pound crab meat -- shells removed (Instead of the oysters and crab I used two 6.5 oz cans of chopped clams and their liquid)
2 1/2 cups cooked basic rice
Combine the onions, bell peppers, and celery in a medium size bowl, and set aside. In a small bowl combine the seasonings mix ingredients; mix well and set aside.
Heat the oil in a large heavy skillet over high heat until it begins to smoke, about 5 minutes. Gradually add the flour, whisking constantly with a long handled metal whisk. Continue cooking, whisking constantly, until roux is dark red-brown to black, about 2 to 4 minutes, being careful not to let it scorch or splash on your skin. Immediately add half the vegetables and stir well. Continue stirring and cooking about one minute.
Then add the remaining vegetables and cook and stir about two minutes. Stir in the seasoning mix and continue cooking about two minutes, stirring frequently. Add the garlic; stir well, then cook and stir about one minute more. Remove from heat.
Meanwhile, place the stock in a 5 1/2 quart saucepan or large Dutch oven. Bring to a boil. Add roux mixture by spoonfuls to the boiling stock, stirring until dissolved between each addition. Bring mixture to a boil.
Add the andouille and return to a boil; continue boiling 15 minutes, stirring occasionally. Reduce heat and simmer 10 minutes more. Add the shrimp, undrained oysters and crab meat. Return to a boil over high heat, stirring occasionally. Remove from heat and skim any oil from the surface.
To serve as a main course, mound 1/4 cup rice in the middle of each serving bowl. Spoon 1 cup of he gumbo over the top, making sure each person gets an assortment of the seafood and andouille.
Even though I substituted some of the ingredients, the gumbo was absolutely delicious! It was aromatic and spicy, but not overly so. As you can see by my opening photo in this post we had double the serving size for our dinner because we knew we'd want seconds!
All we needed to bring back our wonderful celebration was a jazz trio like the one that surprised us by playing the "Anniversary Waltz" that night in K Paul's in 2007. It was such a memorable night!