Martin's Andouille and Oyster Gumbo

Course : Cajun
Serves: 6
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1 medium onion
2 cloves garlic
1 cup or 1 pkg. frozen okra
4 tablespoons fat or oil
4 tablespoons flour
1/2 pound andouille -- thinly sliced
1/2 pound smoked sausage -- thinly sliced
1 quart water
4 ribs celery with leaves -- chopped
1 medium green pepper -- chopped
1 bunch green onions -- chopped
1 can tomato sauce -- (16 ounces)
5 pieces beef bouillon cubes
2 pieces bay leaves -- crushed
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon thyme leaves
1/4 teaspoon allspice
1/4 teaspoon cayenne
2 jars oysters -- (12 oz.)

Preparation / Directions:

Puree onion, garlic, and okra together in food processor. Make a roux with fat and flour by slow, careful cooking in a skillet. Should take 25-30 minutes, until flour is chocolate brown. Use a pancake turner instead of a spoon to keep the bottom of the skillet scraped. Place roux into larger cooking pot, at least 4 qt. size. Add everything else except oysters. Bring to a boil, then simmer about 1 hour. Keep stirred and add extra water if necessary. Taste for salt. Drain oyster juice into gumbo. Remove any hard pieces from oysters; chop, if desired. Pour oysters into gumbo, bring to a boil, then simmer 15 minutes. This will taste better reheated the next day - it will keep a few days in the refrigerator. This is from the New Orleans Times-Picayune Cooking Contest, 1980.

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