Seafood Gumbo
 
Makes about 10 cups
Ingredients
  • 1 pound andouille sausage, sliced ¼ inch thick
  • 1 cup vegetable oil
  • 1 cup all-purpose flour
  • 2 cups diced yellow onion
  • 1 cup chopped green bell pepper
  • 1 cup chopped red bell pepper
  • 1 cup chopped celery
  • 2 tablespoons chopped garlic
  • 1 pound fresh okra, sliced
  • 6 cups seafood stock
  • 2 (12-ounce) bottles beer
  • ¼ cup Worcestershire sauce
  • 2 teaspoons Cajun seasoning*
  • 4 sprigs fresh thyme
  • 3 bay leaves
  • 2 (8-ounce) containers shucked fresh oysters, drained
  • 1 (8-ounce) container crab claw meat, picked free of shell
  • 1 (8-ounce) container lump crabmeat, picked free of shell
  • 1 pound large fresh shrimp, peeled and deveined (tails left on)
  • ½ cup sliced green onions
  • 1 tablespoon gumbo filé powder
  • Hot cooked rice, to serve
  • Garnish: sliced green onions
Instructions
  1. Preheat oven to 375°. Line a rimmed baking sheet with foil.
  2. Arrange sausage in an even layer on prepared baking sheet. Bake until crisp and golden brown, 15 to 20 minutes.
  3. In a large Dutch oven or stockpot, heat oil over medium heat. Whisk in flour; cook, stirring constantly, until roux resembles the color of chocolate, 25 to 30 minutes.
  4. Add onion, bell pepper, celery, and garlic. Cook, stirring frequently, until vegetables are softened, about 5 minutes. Add okra; cook 5 minutes more. Stir in stock, beer, Worcestershire, Cajun seasoning, thyme, and bay leaves; bring to a boil. Reduce heat and simmer until thickened, stirring occasionally and skimming top periodically to remove excess fat, about 1 hour.
  5. Gently stir in oysters, crab claw meat, lump crabmeat, shrimp, and andouille. Cover and cook until heated through and shrimp are pink and firm, 5 to 10 minutes. Stir in green onions and filé powder. Discard bay leaves and thyme sprigs.
  6. Serve with rice. Garnish with green onions, if desired.
Notes
*We used Slap Ya Mama Cajun Seasoning.


KITCHEN TIP

There’s no rushing a gumbo, but there are a few ways to speed it up. Cook the roux and andouille a few days in advance and reheat in the Dutch oven.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/seafood-gumbo/