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Sunday Slow Soupers: Sandi's Gumbo

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I have never eaten or cooked gumbo. I really liked Sandi's recipe. I made it exactly according to her directions, except I omitted oysters. I also used Italian rice, as the only rice I ever make is risotto, so that is what I had.

Seafood Gumbo
¼ cup vegetable oil
¼ cup all purpose flour
1# chicken pieces
1# large shrimp, bay scallops, oysters
1# Andouille sausage
32 oz chicken broth
2 bell peppers, chopped
3 cloves garlic, chopped
1 tsp salt & pepper
½ tsp cayenne pepper (more or less)
chopped parsley
bunch of green onions chopped
In a large pot, saute onions and peppers. Add sausage and brown. Add water, spices, and chicken; simmer until the chicken is cooked through (if you use chicken on the bone you can cool it and pull it now) Use this broth as a part of your chicken broth.

Start the gumbo by making your roux. Use a heavy skillet and stir together flour and oil until it is a cocoa brown and thick, smooth consistency. You will want to start adding some broth to the skillet to thin your roux, then pour the it into the big pot. Stir like hell. Add chicken broth, stir some more until there are no clumps.

Cover and simmer. This will help to thicken the gumbo. Add cleaned shrimp and scallops, cooking on medium heat till shrimp are pink (10 minutes) Add the delicate oysters last. Remove from heat. Let stand for 10 minutes.

Serve in a large bowl on top of a scoop of rice, with a garnish of green onions.

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Brad and I both loved this dish! The spicy sausage with the chicken, shrimp, scallops and vegetables was a wonderful combination. I glad there is plenty leftover!

Comments (3)

sandi @ the whistlestop cafe:

You are looking good... no miss-spelled words with those sexy new keys.

That gumbo looks fit to eat!

This looks wonderful!

A great looking gumbo - better than Sandi's! LOL We're having leftover soup tonight.

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