Seafood & Andouilles Gumbo


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Seafood & Andouilles Gumbo
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine Creole / Cajun
Healthy Dishes Low-Carb
Main Dish Stews
Servings
Course Main Dish
Cuisine Creole / Cajun
Healthy Dishes Low-Carb
Main Dish Stews
Servings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Melt butter in a 4-quart saucepan. Add sausage and saute until it begins to brown. Add onions, bell pepper, and celery; saute until vegetables are soft. Add seafood stock, tomato sauce, Worcestershire sauce, Louisiana hot sauce, Tabasco sauce (if using), Old Bay seasoning, and white pepper; stir well and bring to a boil, the lower heat and simmer for 10 minutes.
  2. Add gumbo file and parsley and stir well. Add all the seafood; cover and allow to cook until mussels are open and shrimp are pink.
  3. Ladle into bowls, dividing seafood evenly. Garnish with green onions.
Recipe Notes

Per Serving (excluding unknown items): 270 Calories; 17g Fat (57.5%
calories from fat); 22g Protein; 6g Carbohydrate; 1g Dietary Fiber; 144mg
Cholesterol; 869mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1
Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.

NOTES : * I used Minor's Seafood Stock. You can make your own
seafood stock by using shrimp shells and heads. You could
also use bottled clam juice or chicken stock.
** I used Crystal Hot Sauce. You could use any Louisiana
hot sauce that is not too hot. You want the flavor without
the heat of Tabasco.
Use whatever kinds of seafood available. Shellfish have a
very small amount of carbs, whereas fish do not.

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