Seafood Gumbo
Seafood Gumbo is rich and flavorful from creating a dark roux and adding crab, shrimp and spicy andouille sausage.
Servings: 6
Ingredients
Seafood Broth
- 1 crab shell
- 8 shrimp shells
- 1 onion peels
- 1 celery ends
- 4 1/2 cups water
Roux
- 3/4 cup vegetable oil
- 3/4 cup flour
Gumbo
- 1 cup onion, chopped save outer peel
- 1 cup celery, chopped save end pieces
- 1 cup green bell pepper, chopped
- 1 cup red bell pepper, chopped
- 1 cup andouille sausage dice half, slice half in rounds
- 4 cups seafood broth see notes on making broth from shells
- 2 cups chicken broth
- 1 tsp chipotle powder
- 5 large bay leaves
- 1 tsp Cajun seasoning
- 1 tsp salt
- 1 tbsp. butter
- 1 pound crab body shell reserved, if available
- 8 large shrimp shells reserved
- 1/2 cup okra
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