Seafood Gumbo - Rombauer Vineyards

Name: Seafood Gumbo - Rombauer Vineyards
Total time: 90 min
Ingredients: 8 ounces andouille sausage or tasso ham, cut into 1/2 inch thick slices or chunks; 4 tablespoons (1/2 stick butter); 1/4 cup vegetable oil; 1/2 cup all-purpose flour; 2 onions, chopped; 3 celery ribs, chopped; 1 large green bell pepper, chopped; 4 to 6 garlic cloves, minced; 1 to 2 jalapeno or serrano peppers, seeded and minced; 1 bay leaf; 1 teaspoon salt; 1 teaspoon black pepper; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1/2 teaspoon cayenne pepper; 5 cups shrimp or shellfish stock, or chicken stock; 8 ounces peeled shrimp; 8 ounces lump crabmeat, picked over for shells and cartilage; 1 1/2 cups sliced okra; 16 medium to large live oysters, shucked, with juices strained and added, or about 1 pint of pasteurized oysters, with their liquid; Salt and black pepper to taste

www.rombauer.com

Make seafood gumbo with this recipe from Rombauer Vineyards, plus food and wine pairing inspiration.

View full recipe on www.rombauer.com

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Ingredients

8 ounces andouille sausage or tasso ham, cut into 1/2 inch thick slices or chunks
4 tablespoons (1/2 stick butter)
1/4 cup vegetable oil
1/2 cup all-purpose flour
2 onions, chopped
3 celery ribs, chopped
1 large green bell pepper, chopped
4 to 6 garlic cloves, minced
1 to 2 jalapeno or serrano peppers, seeded and minced
1 bay leaf
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
5 cups shrimp or shellfish stock, or chicken stock
8 ounces peeled shrimp
8 ounces lump crabmeat, picked over for shells and cartilage
1 1/2 cups sliced okra
16 medium to large live oysters, shucked, with juices strained and added, or about 1 pint of pasteurized oysters, with their liquid
Salt and black pepper to taste