Seafood and Okra Gumbo with Alligator Sausage Recipe – American Special
Experience a bold twist on a Southern classic with this Seafood and Okra Gumbo, featuring alligator sausage, shrimp, crab, and oysters simmered in a rich seafood stock. Infused with Creole seasoning and a dark roux, this gumbo delivers deep, layered flavors that are perfect for family gatherings or special occasions.
- Prep Time1 hr
- Cook Time1 hr
- Total Time2 hr
Seafood and Okra Gumbo with Alligator Sausage Ingredients :
- 1 cup vegetable oil
- 1 cup all-purpose flour
- ¼ pound (1 stick) unsalted butter
- 4 tablespoons fresh garlic
- 4 cups onions
- 2 cups green bell peppers
- 1½ cups celery
- 3 whole bay leaves
- 2 cups fresh ripe tomatoes
- 1 pound alligator sausage
- 3 tablespoons Creole seasoning
- 1 rounded tablespoon fresh thyme leaves
- 10 cups crab stock
- 1 tablespoon fresh Italian (flat-leaf) parsley leaves
- 2 cups okra
- ¼ cup Worcestershire sauce
- 1½ tablespoons Crystal brand pepper sauce
- 1 tablespoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 pound medium shrimp
- ½ pound crab claw meat
- ¾ pound shucked oysters
- Green onions
- Long-grain white rice
- Pepper sauce
- Saltine crackers
How to Make Seafood and Okra Gumbo with Alligator Sausage :
For the roux, in a heavy 10-inch skillet, combine the oil and flour. Place the skillet over medium-high heat and cook for three minutes, stirring constantly with a long-handled metal whisk or a wooden spoon until smooth.
Reduce the heat to medium and continue cooking the roux, stirring constantly to prevent scorching, until it reaches a peanut-butter brown color, about nine minutes. Remove from heat and continue stirring constantly until the roux stops darkening further, about three minutes. Set aside.
In a heavy 8-quart saucepan, melt the butter over medium heat. Add the garlic and cook until it just begins to turn golden brown (similar to the color of pumpkin pie filling), about one minute, stirring constantly. Stir in the onions, green peppers, celery, and bay leaves, cooking and stirring for another minute.
Add the tomatoes, sausage, Creole seasoning, and thyme to the pan, stirring well. Cook until all the vegetables are tender, about five minutes, stirring occasionally and scraping the bottom of the pan to incorporate flavors.
Stir in the stock and parsley, mixing well, and bring to a boil over high heat. Reduce the heat and simmer for 15 minutes.
Gradually add the reserved roux, stirring constantly until fully incorporated. Stir in the okra, Worcestershire sauce, 1½ tablespoons of mildly hot pepper sauce, 1 tablespoon of kosher salt, and ½ teaspoon of pepper. Simmer for 25 minutes, stirring occasionally.
If preparing the gumbo in advance, allow it to cool at this stage, then cover and refrigerate until ready to reheat and continue cooking.
Next, add the shrimp and crabmeat, cooking the shrimp halfway through, about two minutes. Be careful not to overcook the shrimp.
Add the oysters and bring to a boil, skimming any foam that forms. Cook just until the oysters plump up and their edges curl, about one to two minutes more.
Remove from heat and adjust seasoning with additional kosher salt and pepper if necessary.
Recipe Notes:
Achieve a deep, nutty flavor by preparing a dark roux; cook the flour and oil mixture over medium heat until it reaches a peanut-butter brown color.
Allow the gumbo to simmer for at least 1 hour to meld the flavors; longer simmering can enhance the depth of taste.
For added texture and flavor, consider adding okra early in the cooking process to release its natural mucilage, which helps thicken the gumbo.
Garnish with chopped green onions and serve over steamed white rice for a complete meal.
