Serves: 4
Total Calories: 663

8 ounces andouille sausages cut into bite sized pieces
1/4 cup vegetable oil
1/4 cup all purpose flour
5 cups seafood or vegetable broth
1 tablespoon butter or margarine
1 medium onion chopped
3/4 cup cut fresh, canned, or frozen okra
3 cloves garlic chopped
1/4 cup flat leaf parsley chopped
3 stalks celery chopped
3 scallion including green parts, chopped
3/4 cup chopped green pepper
12 ounces cooked medium shrimp
4 ounces crab meat
1 teaspoon seasoned salt
black pepper to taste
1 1/2 tablespoons Creole seasoning
1 to 1 3/4 pound Bread Bowl
SHRIMP COATING
1/2 cup bread crumbs
1/2 teaspoon dried tarragon
1/4 cup mayonnaise
2 tablespoons Dijon style mustard
1 tablespoon lemon juice
1 tablespoon chopped parsley
2 dashes Tabasco sauces
1 teaspoon cayenne pepper
1 teaspoon chile powder
1 teaspoon ground cumin
1/4 teaspoon salt

1. In a medium skillet, brown the sausage over medium heat, then transfer to paper towels. Drain the excess fat from the skillet and set aside.

2. Heat the oil in a large heavy-bottomed pot over medium heat. Slowly add the flour while stirring constantly until caramel colored, then add 2 cups of the broth, continuing to stir until well blended. Add the remaining broth and reduce the heat to very low. Stirring occasionally, simmer for 5 minutes or until the broth begins to thicken.

3. While the broth simmers, melt the margarine in the same skillet used to cook the sausage over medium-low heat. Add the onion, okra, garlic, parsley, celery, scallions, and bell pepper, and cook for 5 minutes, or until the ingredients just begin to soften. Transfer to the pot with the simmering broth, cover, and continue to cook for 45 minutes.

4. While the gumbo is cooking, prepare the shrimp. Preheat the broiler. Coat a baking sheet with cooking spray and set aside. Combine the breadcrumbs and tarragon in a pie plate or large dish. In a medium bowl, combine the remaining coating ingredients.

5. Coat the shrimp with the mayonnaise mixture, then dredge in the breadcrumbs to completely cover. Place the shrimp on the baking sheet and place under the broiler for 2 minutes. Carefully turn and broil 2 more minutes until golden brown. Remove and set aside.

6. Add the sausage and crabmeat to the gumbo, reduce the heat to very low, and cook an additional 10 minutes. Add the seasoned salt, salt, and pepper. Remove from the heat and stir in the Creole seasoning.

7. Spoon the gumbo into the bread bowl. Gently tuck the shrimp just under the surface of the stew. Serve hot.

Nutritional Facts:

Serves: 4
Total Calories: 663
Calories from Fat: 449

More Recipes from the The Sourdough Bread Bowl Cookbook Cookbook:
Garlic Lamb Stew With Bread Bowl Dumplings
Stefatho
Spicy Southwestern Ground Beef Stew
Hot Italian Sausage Stew
Popcorn Shrimp Gumbo
Hearty Chicken Stew With Basil
Very, Very, Very Good Vegetable Stew
Chef Clyde Serda's Green Chile and Pork Country Stew
California Wine and Cheese Stew