Do you put sausage in a Seafood Gumbo?

Question

Im putting Shrimp and Oysters,making my own roux, and got Rotel what else can I throw in there.?

Answer 1

True gumbo... andouille sausage.

Answer 2

I found this one and it has sausage:
Ingredients
2 -1/2 CUPS MEDIUM DARK ROUX (See basic roux recipe)
3 CUPS ONIONS (Diced 1/4" pieces)
3 CUPS CELERY (Chopped)
3 CUPS BELL PEPPERS (Diced 1/4" pieces)
1/2 CUP TOMATO PASTE
1/2 CUP FRESH MINCED GARLIC
5 LBS FRESH PORK SAUSAGE BREAKFAST LINKS (Cut each link into 3 pieces)
1 TSP WHOLE THYME LEAVES
1 TBSP SWEET BASIL
1 TBSP BLACK PEPPER
4 WHOLE BAY LEAVES
1 TSP GROUND CAYENNE PEPPER
1 TBSP KITCHEN BOUQUET
2 CUPS CRUSHED TOMATO FILLETS
1-1/4 GALLON SEAFOOD or SHRIMP STOCK (See recipe)
1-1/2 LBS CATFISH FILLETS (Shanks no bellies or bones)
6 MEDIUM GUMBO CRABS (Cleaned and split in half)
1 TBSP GUMBO FILE'
1 QUART OYSTERS
3 LBS FRESH SHRIMP (Peeled and deveined 31 - 35 count)

Method
Use a braiser or 20 quart stock pot and over high heat, whisk the roux 3 - 5 minutes. Add the onions, celery, bell pepper, tomato paste and garlic to the roux and simmer over medium low heat until all vegetables are very limp. About 30 minutes.
Meanwhile, bake sausage (uncovered) in a 350F oven for 30 minutes. Discard grease, then add sausage and any graton to the gumbo.
Add remaining ingredients (except gumbo filé, oysters and shrimp) to the gumbo; simmer over low heat for 45 minutes. Break up pieces of catfish (in the gumbo) with a chef's spoon. Allow gumbo to cool for 30 minutes

Answer 3

Seafood gumbo should have shrimp oysters crab at least if you are going to use sausage use andui from La. it has a very robust flavor.

Answer 4

Garlic/Basil Sausage goes very nice in a seafood gumbo.

Answer 5

The southern sausage called Andeoullie works well and pardon my spelling of that type sausage too.

Answer 6

Normally you do not put any type of meat in a seafood gumbo...try adding crab legs or real crab meat...okra would be good in there too...

Answer 7

aspects: a million super yellow onion a million green bell pepper a million pink bell pepper a million/2 lb. okra a million/2 cup canola or vegetable oil 6 Tbs. all-purpose flour 3 garlic cloves, minced a million can (14.5 oz.) diced tomatoes with juices 5 cups fish inventory or bottled clam juice 2 bay leaves 2 a million/2 Tbs. Creole seasoning mixture Salt and freshly floor pepper, to style a million/2 lb. andouille sausage, decrease right into a million-inch slices a million lb. super shrimp, peeled and deveined a million cup clean-cooked crabmeat, picked over to eliminate any shell fragments a million tsp. filé powder Cooked white rice for serving 2 Tbs. finely chopped clean flat-leaf parsley instructions: cube the onion and the fairway and pink bell peppers. set aside. Trim the stems from the okra pods, then decrease the pods crosswise into slices a million/2 inch thick. In a huge, heavy soup pot over medium warmth, heat 2 Tbs. of the canola oil. upload the okra and sauté, stirring now and lower back, until golden brown and softened, approximately quarter-hour. circulate to a bowl and set aside. in a similar pot over medium warmth, heat the the rest 6 Tbs. oil for 2 minutes. Whisk in the flour until included. prepare dinner the mixture, or roux, stirring continuously with a wood spoon, until dark brown, approximately 4 minutes. do not enable the roux turn black. upload the onion and bell peppers and prepare dinner, stirring now and lower back, until softened, 8 to ten minutes. upload the garlic and prepare dinner for a million minute greater. upload the reserved okra, the tomatoes with their juices, inventory, bay leaves, Creole seasoning, salt and pepper. advance the warmth to medium-extreme and bring to a boil. decrease the warmth to medium-low and simmer for 30 minutes to mixture the flavors. Stir in the sausage, shrimp and crabmeat and prepare dinner until the sausage is heated with the aid of and the shrimp are crimson, 3 minutes greater. Sprinkle in the filé powder and stir for 30 seconds. eliminate from the warmth and discard the bay leaves. To serve, spoon white rice into warmed bowls, ladle the gumbo on suitable and garnish with the parsley. Serves 6.

Answer 8

Sausage... definitely..

Answer 9

chicken and sausage is a main ingrediant.

Answer 10

pork sausage