1cup andouille sausagedice half, slice half in rounds
4cupsseafood brothsee notes on making broth from shells
2cupschicken broth
1tspchipotle powder
5largebay leaves
1tspCajun seasoning
1tspsalt
1tbsp.butter
1poundcrab body shell reserved, if available
8largeshrimpshells reserved
1/2cupokra
Instructions
Seafood Broth
Combine ingredients and simmer for 30 minutes while making roux. Strain liquid and reserve to use in gumbo.
Roux
Heat oil in a heavy bottom pot over medium heat. Stir in flour using a wooden spoon. Continue stirring until roux is a dark copper penny color. This should take about 30 minutes. If it starts to brown too quickly, just turn the temperature down to medium low or remove from heat for a minute, then continue stirring. (Do not stop stirring because it will burn and taste horrible. If this happens, you will have to start over.)
Gumbo
After roux is a dark copper penny color, add onion, celery, peppers and diced portion of sausage. Stir to combine 3-4 minutes until softened.
Add both seafood and chicken broth, chipotle powder, bay leaves, Cajun seasoning and salt. Simmer on medium until reduced by half for about 20 to 30 minutes.
In a separate pan, sauté shrimp and sliced sausage in butter and a pinch of Cajun seasoning on high heat for about 2 minutes to add a nice color to the outside of the meat.
Add crab meat, cooked shrimp and sliced andouille mixture. Simmer for another 5-10 minutes.
Serve with rice, chopped green onions and crusty french bread