(Harry's Continental Kitchens, Longboat Key, Florida)


Harry's Seafood and Andouille Sausage Gumbo
(Serves 12)

2 stalks celery, diced
1 onion, diced
1 red pepper, diced
1 green pepper, diced
1 Tbs. Chopped garlic

1 lb. Andouille Sausage, diced
½ lb. Grouper
1 qt. fish or chicken stock (or water)
8 oz. Tomato purée

1 Tbs. Cajun seasoning
1 tsp. Oregano
1 tsp. Thyme
Dash of salt
1 lb. Shrimp
(Harry uses small spoon sized shrimp, 40-50 count)
8 oz. Crab claw meat
1 Tbs. Filé powder, dissolved in water


Sauté vegetables with salad oil for 5 minutes.
Add Andouille sausage, sauté 5 minutes.
Put the fish in the stock and bring to a boil, drain
Add stock to vegetables and sausage.
Boil, add seasonings and tomato purée. Boil 5 minutes.
Add fish, shrimp, filé powder mixture, crab and okra,
Bring to a boil.
Turn off.

Makes 12 (eight ounce) portions
Serve with 4 oz. cooked rice (Harry uses Basmati rice) per 8 oz. portion of Gumbo.

Wine Pairing note: Harry recommends a light acidic wine to pair with this dish. An
excellent choice, Kim Crawford Sauvignon Blanc from New Zealand, is available in
the Deli.
Enjoy!!


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