Name: Sausage and Seafood Gumbo
Yield: Serves 8 to 10.
Cuisine: United States
Ingredients: 4 cups cooked white rice (1⅓ cups raw); optional: Tabasco sauce; ½ cup chopped green-onion tops; 1 pound medium shrimp, peeled; ¾ cup lard or vegetable oil; 1 pint oysters, shucked; ½ teaspoon thyme; 1½ pounds okra, sliced into ¼-inch rounds; 1 tablespoon salt; 2 tablespoons minced parsley; ¾ pound lump crab meat; ¾ cup (all-purpose) flour; 2 bay leaves, crushed; 1 pound smoked sausage, sliced into ¼-inch rounds; 1 clove garlic, mashed; 1 teaspoon each black and white pepper; 1 cup each chopped sweet bell peppers and celery; 2 cups chopped onions; 1½ teaspoons cayenne pepper; 2 quarts hot fish stock

Preparation info

Serves
8 to 10
.

Difficulty
Medium

Appears in

I Hear America Cooking

By Betty Fussell

Published 1986

About

Land Cajun and sea Cajun join in the big black gumbo pot. If you’re cooking Cajun, you emphasize the dark, smoky taste of a black roux, heightened by the peppery smoked ham they call tasso, and thickened by gluey okra. If you’re cooking Creole, you keep the roux blond and thicken it with the powdered sassafras called “filé.” What you put in the pot is what you have in your hand. The Picayune is rather conservative in listing among its gumbos Turkey Gumbo, Squirrel or Rabbit Gu