Gumbo With Shrimp, Crab & Andouille Sausage With Okra

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 12
• 1/2 cup oil
• 3/4 cup flour
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 4 celery ribs, chopped
• 6 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 lb okra, trimmed and sliced
• 1 gallon shrimp stock or 1 gallon chicken stock or 1 bottle clam juice
• 2 bay leaves
• 1 teaspoon thyme
• 1 teaspoon oregano
• 1 teaspoon hot pepper sauce (optional)
• salt
• fresh ground black pepper
• cayenne pepper
• 1 lb andouille sausage, sliced about 1/4 inch thick on the bias,browned,fat removed
• 3 lbs medium shrimp, peeled and deveined seasoned with
• 1 tablespoon creole seasoning or 1 tablespoon old bay seasoning
• 2 lbs fresh lump crabmeat, picked over
• 6 cups cooked long-grain rice

Recipe

• 1 heat the oil in a large heavy pot and add the flour.
• 2 cook the roux, stirring constantly.
• 3 just as the roux reaches light brown color, add the vegetables and stir.
• 4 when the vegetables are tender, add the stock, spices, cooked andouille sausage, salt, and peppers.
• 5 stir until the roux is dissolved, and simmer over low heat for one hour.
• 6 add the shrimp about 5 minutes before serving, then add the crabmeat by the handful, then cook over low heat just until the shrimp turn pink and the crabmeat is warmed through.
• 7 remove bay leaves.
• 8 serve in large soup or gumbo bowls over about 1/2 cup of cooked rice per serving.