This roux based shrimp, crab and sausage gumbo is classic Louisiana fare. So good, so filling and perfect for Mardi Gras!
2 c chopped onions
1 1/2 c chopped green peppers
1 c chopped celery
3 bay leaves
2 t salt
1/2 t white pepper
1/2 t cayenne pepper
1/2 t thyme leaves
1/4 t oregano
3/4 vegetable oil
3/4 c all purpose flour
1 T minced garlic
6 c seafood stock (I used clam juice from bottles and also boiled my shrimp shells to make a light stock)
1 lb andouille smoked sausage or kielbasa, sliced into 2” chunks
1 lb medium peeled shrimp
3/4 lb crabmeat (I bought two packages of lump crab that come in a pouch in the seafood section)
3 c cooked rice
Please make sure to prep all ingredients before starting!
Combine onions, bell peppers and celery in a medium sized bowl and set aside.
Heat oil in a large heavy skillet until it begins to smoke over high heat. (I used a cast iron skillet.) As soon as it begins to smoke gradually add the flour, whisking constantly, with a long handled whisk. Continue cooking, whisking constantly, until the roux is dark red brown to black, about 2 to 4 minutes. Do not let this scorch or splash on your skin!
Once it has changed to desired color, add half the vegetables and stir well. (You may switch to a spoon.) Continue stirring and cooking about 1 minute. Then add remaining vegetables and cook and stir for about 2 minutes.
Stir in seasonings and continue cooking about 2 minutes, stirring frequently. Add the minced garlic and stir and cook about 1 minute more. Remove from heat.
Meanwhile place the stock in a large Dutch oven and bring to a boil. Add roux mixture by the spoonful, stirring until dissolved between each addition. Bring mixture to a boil, add the sausage, turn heat down to low and let simmer about 15 minutes, stirring occasionally.
The gumbo may now be removed from heat until you are ready to add the seafood. If mixture is not thick enough, feel free to simmer longer. On the other hand if you prefer your gumbo with more liquid, feel free to add more chicken stock, seafood stock or just a bit of water.
If you chose to remove from the heat, bring mixture back up to a simmer before adding the shrimp and crabmeat. Let cook until shrimp have turned pink.
Skim any oil from the surface, though I did not need to.
To serve as a main course, mound 1/4 to a 1/2 c of steamed white rice, in the middle of each serving bowl. Spoon 1 cup of gumbo over the top, making sure everyone gets a good assortment of shrimp and sausage.
Another great recipe from Paul Prudhomme.
*You may add okra if you want.
You can use any combo of seafood if you like. I could not find oysters, but feel free to add a dozen medium sized ones if you can find them. Want more crab or more shrimp? Feel free to do this. This gumbo recipe just a base to design your own!
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