Gumbo With Shrimp, Crab and Andouille Sausage

4.50 (6)
⏱ 110 mins 🍽 12 serving(s) 🏷 Gumbo

This is a substantial Creole-style stew featuring a classic dark roux base. It is loaded with shrimp, fresh crabmeat, and spicy andouille sausage, along with the traditional holy trinity of vegetables and okra. The pot simmers for one hour to develop deep flavour before the seafood is added. You can tailor the heat level to your preference and even incorporate browned chicken if you wish. The recipe yields enough for a crowd, but can be halved.

Gumbo With Shrimp, Crab and Andouille Sausage

Ingredients

  • 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 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 white rice

Method

  1. Warm the oil in a large, heavy-based pot before stirring in the flour.
  2. Prepare the roux, ensuring you stir it continuously.
  3. Once the roux achieves a light brown colour, mix in all the chopped vegetables.
  4. After the vegetables have softened, pour in the stock and add the spices, browned sausage, salt, and peppers.
  5. Stir to fully incorporate the roux and let it bubble gently over low heat for one hour.
  6. Introduce the seasoned shrimp roughly 5 minutes before you plan to serve, followed by adding the crabmeat in handfuls. Cook on low just until the shrimp are pink and the crab is heated.
  7. Take out the bay leaves from the pot.
  8. Ladle the gumbo into large bowls, serving it over approximately 1/2 cup of cooked white rice per portion.

Nutrition (per serving)

Sodium1428700 mg

Recipe details

CategoryGumbo
AuthorRita1652