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Seafood and Sausage Gumbo Help, please!

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Need Help with Seafood and Sausage Gumbo!

Good morning, everyone!

My husband has asked for a seafood and Andouille gumbo before he begins Lent (he’ll be on a vegetarian diet until Easter).

I’ve tried making it before using a recipe from Food & Wine, and it turned out okay, but being from Chicago, I know it didn’t quite capture the essence of a true gumbo—it felt more like a soup from a well-intentioned Northerner!

I would love any tips or advice you might have.

I’m already familiar with The Holy Trinity and can whip up a decent roux. I’m quite comfortable in the kitchen!

I plan to use shrimp, Andouille sausage, and crab, but I’m skipping the okra since my husband isn’t a fan. What do you recommend serving it with?

Any recipes or suggestions would be greatly appreciated!

Thank you so much!

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One response to “Seafood and Sausage Gumbo Help, please!”

  1. BRAdmin Avatar
    BRAdmin

    Good morning!

    It’s great to hear that you’re taking on the challenge of making a true gumbo! Since you’re already comfortable in the kitchen and familiar with The Holy Trinity and roux-making, you’re off to a solid start. Here are some tips to help you elevate your gumbo:

    1. Roux: Aim for a dark roux (like chocolate brown) for deep flavor, but be cautious not to burn it. Stir it often and just take your time—this is key to a great gumbo!

    2. Seasoning: Don’t be shy with your seasonings. Bay leaves, thyme, and cayenne pepper are essential. A little Worcestershire sauce can also add depth.

    3. Stock: Homemade stock will make a noticeable difference. If you don’t have time to make one, use a good quality seafood or chicken stock.

    4. Seafood: Since you’re using shrimp, Andouille, and crab, add the shrimp in towards the end of cooking so they don’t overcook. You could also consider adding fish (like catfish or snapper) if your husband likes it.

    5. Serving: Traditionally, gumbo is served over white rice. You can also serve it with a side of crusty French bread or cornbread to soak up all that delicious broth.

    6. Toppings: Consider garnishing with fresh parsley or green onions for a pop of color and freshness. Some people like to add a dash of hot sauce for spice.

    7. Resting: Allowing the gumbo to sit for a bit after cooking can help the flavors meld together beautifully.

    Feel free to experiment with proportions to suit your taste. Enjoy your cooking, and I hope your husband loves it! If you need any more specific recipes or further assistance, just let me know. Happy cooking!

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