If you’re a seafood fan, the four different kinds in this gumbo are just for you.
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
- Preheat oven to 375°. Line a rimmed baking sheet with foil.
- Arrange sausage in an even layer on prepared baking sheet. Bake until crisp and golden brown, 15 to 20 minutes.
- 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.
- 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.
- 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.
- 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.
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.
HOW-TO
KEEP ON STIRRING. Whether for a mild blond roux or a full-flavored dark roux, the key is constant stirring. Prevent burning by turning off the heat when the desired color is reached.
KEEP IT CRISPY. Cooking the andouille separately helps keep the sausage nice and crisp. Make a little more than you need because those chips are great for snacking.
SAVE THE SHRIMP FOR LAST. If you buy high-quality American shrimp, and you should, be sure to add them just before serving. That ensures a beautiful texture.
