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Cajun Seafood Gumbo

Source of Recipe


From Patsy






List of Ingredients



• 2 cups chopped onions
  
• 1-1/2 cups chopped bell pepper
  
• 1 cup chopped celery
  
• 2 whole bay leaves
  
• 2 tsp salt
  
• 1/2 tsp white pepper
  
• 1/2 tsp cayenne pepper (or to taste)
  
• 1/2 tsp black pepper
  
• 1/2 tsp dried thyme
  
• 1/4 tsp dried oregano
  
• 3/4 cup vegetable oil
  
• 3/4 cup all-purpose flour
  
• 1 Tbsp minced garlic
  
• 5-1/2 cups seafood, chicken, or vegetable stock (may use half water) *
  
• 1 lb. Andouille or other smoked sausage, cut into 1/2-inch pieces
  
• 1 lb. medium peeled shrimp
  
• 1 dozen oysters, in their liquor
  
• 3/4 lb. crabmeat, shell and cartilage removed
  
• 2-1/2 cups hot, cooked rice
  






Instructions



1. Combine the onions, bell pepper, and celery in a medium bowl and set aside. In a small bowl, combine bay leaves, salt, peppers, thyme, and oregano; set aside.
   
   
2. Heat the oil in a heavy (preferably cast iron) skillet over high heat just until it begins to smoke, about 5 minutes. Gradually add the flour, whisking constantly. Continue cooking until roux is dark red or brown (whisk constantly while cooking or stir constantly with a wooden spoon). Be careful not to let the roux burn or scorch!
   
   
3. Immediately add half of the vegetables to the roux and stir well. Continue cooking and stirring for another minute. Add the remaining vegetables and cook and stir for a couple of minutes. Stir in the seasoning mix and cook for another 2 minutes. Stir frequently. Add the garlic and stir well; remove from heat.
   
   
4. Meanwhile, place the stock in a 5-1/2-quart stockpot, large saucepan, or Dutch oven. Bring to a boil. Add roux mixture by spoonfuls to the boiling stock, stirring well until dissolved after each addition.
   
   
5. Bring mixture to a boil again, and add the sausage. Boil for about 15 minutes, stirring occasionally. Reduce heat and simmer for another 10 minutes. Add the shrimp, oysters, and crab meat (don't drain the oysters; just add the whole thing to the boil).
   
   
6. To serve, mound 1/4 cup of hot cooked rice in each serving bowl, and spoon gumbo over the top.
   
   Serve with corn muffins, if desired, or saltine crackers.
   
   Serves 10
   
   






Final Comments


* See SoupStocks category for seafood gumbo stock.