Louisiana Seafood Gumbo....
Chef Paul Prudhomme has propelled the distinctive cuisine of Louisiana into the international spotlight and this Seafood Gumbo with Smoked Sausage recipe is an example why. He continues to push the limits by creating exciting and new American and international dishes.
While cooking at his mother’s side, Chef Paul learned the importance of using the freshest ingredients and continues to use only earth’s finest harvests.
In July 1979, K-Paul’s Louisiana Kitchen® opened its doors in New Orleans. In only a few years, his French Quarter restaurant attracted world travelers and continues to excite diners today.
As one of America’s best-known chefs, Prudhomme has been featured often on the three major television networks' prime time programs. He has made guest appearances on NBC’s Today Show, ABC’s Good Morning America, CBS This Morning, and other mainstream shows.
An international presence, Chef Paul has made personal appearances and given lectures and seminars all over Europe and the Orient.
Chef Paul has cooked for heads of state as well as both President Reagan (1987) and President George W. Bush (2007) for the annual Congressional Picnic on the White House Lawn.
A best-selling author, Chef Paul has written nine diverse cookbooks and produced six cooking videos, two of which were at the top of the Billboard’s chart for fifty-three consecutive weeks.
Chef Paul is often quoted as saying "Life is Too Short For Dull Food"™, and this Seafood Gumbo with Smoked Sausage recipe is an example of why he is right.
Seafood Gumbo With Smoked Sausage
2 cups chopped onions, in all
1½ cups chopped green bell peppers, in all
1 cup chopped celery, in all
3/4 cup vegetable oil
3/4 cup all purpose flour
1 tablespoon plus 2 teaspoons Chef Paul Prudhomme's Seafood Magic®, or 1 tablespoon plus 1 teaspoon Chef Paul Prudhomme's Blackened Redfish Magic®, or 1 tablespoon Chef Paul Prudhomme's Meat Magic® plus 1 tablespoon Chef Paul Prudhomme's Poultry Magic®
1 tablespoon minced fresh garlic
5-1/2 cups seafood stock
1 pound Chef Paul Prudhomme's andouille (preferred) or top quality smoked pork sausage, cut into 1/2-inch pieces
1 pound peeled medium shrimp
1 dozen medium to large oysters in their liquor (the liquid in which they are packed) about 9 ounces
3/4 pound crabmeat, picked over for shell and cartilage
2-1/2 cups hot cooked white rice
Combine the onions, bell peppers and celery in a bowl and set aside. Make a roux by heating the oil in a large, heavy skillet over high heat until it begins to smoke, about 5 minutes, then gradually whisking in the flour. Continue cooking, whisking constantly, until the roux is dark red-brown, about 2 to 4 minutes, but be careful not to let it scorch or splash on your skin.
Immediately add half the vegetables and stir well (switch to a spoon if necessary). Continue stirring and cooking for 1 minute, then add the remaining vegetables and cook and stir for 2 minutes. Stir in the Seafood Magic (or other Magic Seasoning) and continue cooking, stirring frequently, for 2 minutes.
Add the garlic, stir well, then cook and stir for 1 minute more. Remove from the heat.
Bring the stock to a boil in a 5½-quart pot or large Dutch oven over high heat. Add the roux mixture by spoonfuls to the boiling stock, stirring until dissolved between each addition. Bring the mixture to a boil, add the andouille, and return to a boil. Continue boiling, stirring occasionally, for 15 minutes.
Reduce the heat to low and simmer for 10 minutes. Add the shrimp, undrained oysters, and crab meat. Return to a boil over high heat, stirring occasionally. Remove from the heat and skim off any oil that appears on the surface. Serve immediately.
To serve as a main course, mound 1/4 cup rice in the middle of each low serving bowl, and spoon 1 cup of gumbo over the top, making sure each person gets an assortment of the seafood and andouille. Serve half this amount in a cup as an appetizer.
Pillsbury Crescent Rolls is the bread of choice for this dish along with a fresh green salad.
Will make 10 main-dish or 20 appetizer servings.
Copyright © 1995 by Paul Prudhomme
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