Seafood Gumbo
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