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SEAFOOD & SAUSAGE GUMBO




Source of Recipe


Chef John Folse


List of Ingredients




* 1 pound (35-count) shrimp, peeled and de-veined
* 1 pound jumbo lump crabmeat
* 2 dozen shucked oysters, reserve liquid
* 3 quarts shellfish stock
* 1 cup vegetable oil
* 1 cup flour
* 2 cups chopped onions
* 1 cup chopped celery
* 1 cup chopped bell pepper
* 1/4 cup diced garlic
* 1/2 pound sliced andouille sausage
* 1 pound claw crabmeat
* 2 cups sliced green onions
* 1/2 cup chopped parsley
* salt and cayenne pepper
* Louisiana Gold Pepper Sauce

Recipe



In a 7-quart cast iron dutch oven, heat oil over medium-high heat. Sprinkle in flour and, using a wire whisk, stir constantly until brown roux is achieved. Do not allow roux to scorch. Should black specks appear in roux, discard and begin again.

Once roux is golden brown, add onions, celery, bell pepper and garlic. Sauté approximately 3-5 minutes or until vegetables are wilted. Add andouille, blend well into vegetable mixture and sauté an additional 2-3 minutes. Add claw crabmeat and stir into roux. This will begin to add seafood flavor to the mixture.

Slowly add hot shellfish stock, one ladle at a time, stirring constantly until all is incorporated. Bring to a low boil, reduce to simmer and cook approximately 30 minutes. Add additional stock if necessary to retain volume. Add green onions and parsley. Season to taste using salt, pepper and Louisiana Gold. Fold shrimp, lump crabmeat, oysters and reserved oyster liquid into soup. Return to a low boil and cook approximately 5 minutes. Adjust seasonings and serve over cooked rice.

Makes 12 servings.