Fish Recipes Recipes Seafood and Sausage Gumbo Recipe Frontier Co-op May 22nd, 2018 | More From Frontier Co-op Share0 Tweet Email Share on Facebook.Share on Twitter.Share on Google+This Seafood and Sausage Gumbo Recipe is made with Frontier Co-op’s Cajun Seasoning Blend and brings the taste of New Orleans under the roof of your own home This gumbo is a southern staple and blends large shrimp and crab meat with flavorful andouille sausage. (Photo courtesy of Frontier Co-op) When it comes to gumbo and many other southern dishes, it's all about the roux – a cooked mix of flour and fat that is used to thicken the stock and serve as the basis for the gumbo. The Seafood and Sausage Gumbo Recipe below calls for a roux and gives instructions on how to prepare it. Serves: 15 Total time: 1 hour 50 minutes Ingredients: 1¼ Frontier Organic Bay Leaf 1 teaspoon Frontier Organic Cajun Seasoning Blend ⅓ cup vegetable oil 5 ounces okra, cut into ½ inch slices ¼ cup all-purpose flour ¾ red bell pepper, seeded and diced into ½-inch pieces ¾ onion, finely diced 1 ¼ celery ribs, finely diced 2 cloves garlic, minced 1 ¼ tomatoes, peeled, seeded and diced 2 ¾ cups fish stock or clam juice 7 ounces andouille sausage, cut into 5-inch slices 11 ounces large shrimp, peeled 11 ounces lump crabmeat 2 teaspoons parsley, minced Directions: 1. Heat 1 tablespoon plus 1 teaspoon oil in a heavy soup pot over medium heat. Stir in okra and reduce heat to low. Cook gently about 25 minutes, until okra is very soft. Remove okra from pan and set aside. 2. To make the roux, wipe out pan with a paper towel. Add remaining oil and set over medium-high heat. When oil is very hot, gradually add flour, whisking constantly as it is added. Switch to a wooden spoon and cook 3-5 minutes, stirring constantly, until the roux takes on a rich, medium dark brown color. Be sure to watch carefully so the roux doesn’t burn! 3. Carefully stir in bell peppers, onion and celery. Reduce heat to medium low and cook 5 minutes, stirring occasionally, until vegetables begin to soften. Add garlic and stir 30 seconds. Add okra, tomatoes, fish stock, bay leaves, Cajun seasoning and salt and pepper to taste. Bring to a boil. Reduce heat to low and simmer gently 30 minutes. 4. Add sausage, shrimp and crabmeat. Cook 3 to 5 minutes, just until shrimp are pink and curled. 5. Remove and discard bay leaves. Stir in parsley. Season with hot sauce to taste. Serve over rice. For more recipes using Frontier Co-op seasonings, visit FrontierCoOp.com. Share on Facebook.Share on Twitter.Share on Google+ Share0 Tweet Email Load Comments ( ) Don’t forget to sign up! Get the Top Stories from In-Fisherman Delivered to Your Inbox Every Week To sign-up for our newsletter, check this box and submit your email address below. If you sign-up, then you acknowledge that your email address is valid, and that you have read and accept our Terms of Service Even More fish-recipes Show More Get the In-Fisherman Newsletter FREE! Get the top stories delivered right to your inbox every week. To sign-up for our newsletter, check this box and submit your email address below. If you sign-up, then you acknowledge that your email address is valid, and that you have read and accept our Terms of Service Best Fishing Times: Solunar CalendarRead Now! Advertisement ▶ Now on Tablets! Subscribe & Save! Temporary Price Reduction! Subscribe Now Give a Gift | Subscriber Services WAIT!DON'T MISS A SINGLE ISSUE! Get 8 issues for the low price of just $8! Subscribe!