Seafood Gumbo
Servings
6-8
servingsTotal time
2
hours15
minutesIngredients
2 lbs crab legs, pre-cooked and thawed
2 lbs shrimp, peeled and deveined
1 lb andouille sausage, sliced
1/2 cup canola oil
1/2 cup all-purpose flour
1 cup yellow onion, diced
1/2 cup green bell pepper, diced
1/2 cup celery, diced
4 cloves garlic, minced
8 cups seafood stock
2 bay leaves
1 tsp gumbo file
- Spice Mix
2 tsp salt
1 tsp paprika
1 tsp thyme
1/2 tsp cayenne
- Serving
cooked white rice
freshly chopped parsley, for garnish
Directions
- In a large Dutch oven, brown the andouille sausage for 5-7 minutes. Once browned, remove the sausage and set it aside.
- To make the roux, add 1/2 cup of oil to the pot. Once the oil is hot, slowly add 1/2 cup of flour, whisking continuously as you go. Keep whisking for 35-40 minutes, until the roux turns a rich chocolate brown. (Be sure to stir constantly to prevent burning; if it burns, you'll need to start over.)
- When the roux is ready, add the onions, bell pepper, and celery. Cook for about 5 minutes, stirring frequently. Next, add the garlic and spices listed under “spice mix” and cook until fragrant.
- Slowly stir in seafood stock, then add the bay leaves.
- Return the andouille sausage to the pot and bring everything to a simmer. Cover and cook for 1 hour.
- After an hour, add the crab legs and gumbo filé, stirring to combine. Allow it to simmer for 10 minutes, then add the shrimp and simmer for an additional 5 minutes.
- Taste and adjust the seasoning if needed. Serve with white rice.