The BBQ Pit Boys cook up a pot of Louisiana red stew loaded with Shrimp, Sea Scallops and Andouille sausage. So hold the okra, this ain't Cajun. And this classic Seafood Gumbo recipe is real easy to do with these simple tips. You have to check this out.
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For this Shrimp & Scallop Gumbo you need the following ingredients:
1 lb Fresh ?Shrimp
1 lb Scallops
5 Andouille sausages
3 stalks of Celery
2 Lge cans of diced Tomato
4 cups chicken stock
4 cloves Garlic,
1 Lge Onion,
Bay leaves
Cayenne pepper
Hot Sauce
Green Bell Pepper
1 Tbsp fresh Oregano
1 Tbsp fresh Thyme
Butter
Flour
Method
First heat up some oil and add about 4 tablespoons of butter, heat up an mix in about 1/2 cup flour and keep stirring until it reaches a smooth paste. then add the Bell pepper, onion, celery, cloves and chicken stock, add about 1 Tablespoon of SPG seasoning ( or use your favorite seasoning), add some cayenne pepper and mix well, add 2 bay leaves and the oregano and thyme, bring it up to simmer for about 15 minutes to thicken it. Grill the Andouille sausage and slice it up into bite size pieces and add them to the pot and allow to simmer for about 10 minutes or so. Finally add the shrimp and the scallops. It will only take a few minutes to cook the shrimp and the scallops so be sure to serve right away.
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