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Louisiana Seafood Gumbo

Recipes

Servings: 12

Ingredients

  • 1 cup vegetable oil

  • 1 cup all-purpose flour

  • 2 cups chopped onions

  • 1 cup chopped celery

  • 1 cup chopped bell peppers

  • 1/4 cup chopped garlic

  • 8 ounces andouille, sliced

  • 1 pound claw crab meat

  • 12 cups shellfish stock, heated

  • 2 cups sliced green onion

  • 1/2 cup chopped parsley

  • Salt and cayenne pepper to taste

  • Louisiana Gold pepper sauce to taste

  • 1 pound jumbo lump crab meat, shells removed

  • 1 pound (35-count) shrimp, peeled and deveined

  • 2 dozens shucked oysters with liquor

  • Hot cooked rice

Directions

  1. Heat oil in a 2-gallon stockpot over medium high-gas heat until hot. Add the flour gradually, whisking constantly until blended. Cook until the roux is golden brown in color, whisking constantly. If black specks appear in the roux, discard and start over.

  2. Stir in the onions, celery, bell peppers, and garlic and saute for 3 to 5 minutes or until the vegetables are tender. Add the sausage and saute for 2 to 3 minutes. Stir in the claw crab meat; this will begin to add seafood flavor to the mixture. Add the hot stock one ladle at a time, stirring constantly until well combined.

  3. Bring to a low boil and reduce the gas heat. Simmer for about 30 minutes, adding additional stock if needed to retain the volume. Stir in the green onions and parsley and season with salt, cayenne pepper and pepper sauce. Fold in the shrimp, lump crab meat, oysters and oyster liquor.

  4. Bring to a low boil and cook for about 5 minutes, stirring occasionally. Taste and adjust the seasonings. Ladle the gumbo over hot cooked rice in bowls.