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Gumbo

Seafood Gumbo

February 20, 2019 by Tamara Giebel Leave a Comment

Mardi Gras 2019

“Laissez les bons temps rouler” ~ Let the good times roll

We are right around the corner from Mardi Gras and things are beginning to get real flavorful around here! I’ve got a few recipes up my sleeve, but we’re going to start with the most extravagant, it’s Fat Tuesday, you know!

Depending on where you’re from you could celebrate the final feast day before Lent with a fat stack of pancakes OR if you’re southern (or married to a southern boy..like me) with this AMAZING bowl of seafood gumbo. Of course, we make gumbo several times a year, but not like this. This gumbo is the ultimate, packed with Dungeness crab, shrimp and andouille sausage.

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Seafood Gumbo

Course Main Course
Cuisine Seafood, Soups, Stews, Chowders
Keyword cajun food, gumbo, soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6

Ingredients

Roux

  • 3/4 cup vegetable oil
  • 3/4 cup flour

Gumbo

  • 1 cup onion, chopped
  • 1 cup celery, chopped
  • 1 cup green bell pepper, chopped
  • 1 cup red bell pepper, chopped
  • 1 cup yellow bell pepper, chopped
  • 6 cup seafood or chicken broth
  • 1 tsp cayenne pepper
  • 5 large bay leaves
  • 1 large Dungeness crab (or your local favorite 1lb +) body shell reserved, if available
  • 8 large shrimp, cleaned well, peeled with tail left on
  • 1 cup andouille sausage, sliced in rounds on a bias
  • 1 tbsp parsley
  • 1 tsp salt
  • 1 tsp Cajun seasoning
  • 3 tsp file powder

Instructions

Roux

  • Heat oil in a heavy bottom pot over medium high heat.  Stir in flour using a wooden spoon.  Continue stirring until roux is copper penny colored.  This could take up to 20 minutes. Do not stop stirring because it will burn and taste horrible.

Gumbo

  • After roux is copper penny colored, add onion, celery and pepper.  Stir to combine 2-3 minutes until softened. 
  • Add broth, cayenne, bay leaves and body shell of crab, if using. Simmer for 20 minutes.
  • Remove body shell of crab.  Add crab meat, shrimp, andouille sausage, parsley, salt, Cajun seasoning and file powder.  Simmer for another 10 minutes. 
  • Serve with rice, chopped green onions and crusty french bread

Filed Under: Mardi Gras, Seafood, Soups, Stews & Chowders Tagged With: Cajun Food, Gumbo, Mardi Gras Food

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