If you love oysters and New Orleans cooking like we do, this sausage and oyster gumbo recipe is for you!
It’s full of fresh vegetables, smoky sausage and oysters. The flavors are perfect together; making this one of the best gumbo recipes I’ve ever had.
Do you love Louisiana food? We certainly do. Whether it’s Cajun or Creole; we can’t get enough. I’m talking about recipes like etouffée, crawfish, boudin, jambalaya and gumbo. We live south of New Orleans—Miami—and we can’t seem to find a restaurant that serves good Louisiana cooking.
Our way to solve this deficiency is to cook at home, which usually results in food even better than what we would get in New Orleans. As I’ve mentioned before, we are lucky enough to have access to super-fresh Gulf seafood from Casablanca’s seafood market. This legendary market has boats arriving daily and serves up an astounding array of fresh local seafood right in the heart of downtown Miami.
Unfortunately, the secret is out. Now I have to jockey for a parking space to get my seafood fix and wait forever in lines. Sad me 🙁
To make this heavenly sausage and oyster gumbo recipe, you can use freshly shucked oysters or save yourself the trouble and buy the pre-shucked refrigerated oysters in the seafood section of a good grocery store. Buy some nice Louisiana-style smoked sausage or Andouille and you are good to go—except for file powder. Do you have it? Don’t fret if you don’t. File powder is not necessary for a good gumbo. Even the folks in Louisiana will tell you so. I prefer to add okra in its place. It thickens gumbo just like file would.
The key to making a gumbo is the roux. It sounds like something magical and hard to do when you hear people mention it, but it’s very easy. I have to mention my sister-in-law here because she gifted me an heirloom quality roux spoon. Isn’t it nifty? I never knew they had a “thing” just for this purpose!
I hope you enjoy this recipe as much as we did! Check back soon when I’ll be sharing my favorite recipe for Shrimp Etouffée. What’s your favorite Louisiana dish?
In a skillet over medium heat, brown the sausage well in the 2 tablespoons of oil. Remove sausage from the skillet and set aside.
Using a large heavy pot, melt the butter over medium-low heat. When the butter melts and foams, add the flour. Use a wooden spoon to stir the flour into the butter to prevent any lumps. Continue to cook and stir the roux until it is brown and nutty-smelling, about 15 minutes.
Recipe adapted from Shrimp and Oyster Gumbo by Tyler Florence http://www.foodnetwork.com/recipes/tyler-florence/shrimp-and-oyster-gumbo-with-okra-recipe.html
Add the onion, celery, red and green bell pepper, garlic, Cajun seasoning and thyme to the roux and cook for 10 minutes, until the vegetables are soft.
Pour in the chicken stock. Add the okra, tomatoes, bay leaves, salt and pepper. Bring the mixture to a boil, and then cover and reduce the heat to low. Simmer for 45 minutes, checking and stirring occasionally.
Toss the oysters (and oyster liquor) in the pot and cook another 10-15 minutes. Taste for seasoning and add more salt, pepper and a dash of Tabasco sauce if needed.
To serve: Ladle gumbo in a wide bowl. Top with cooked rice. Sprinkle with green onion or parsley. Don’t forget to place the hot sauce on the table.
Recipe adapter from Shrimp and Oyster Gumbo by Tyler Florence