Seafood Gumbo

Directions

• Peel and devein shrimp, reserve shells and place in a large pot. Refrigerate shrimp until needed.
• Melt 1/4 cup butter in a large pot over medium heat. Add shrimp shells and cook until pink.
• Add broth. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove and keep warm until needed.
• Cook sausage in a large Dutch oven until browned. Transfer to a plate and set aside.
• Add oil and remaining 1/4 cup butter to Dutch oven. Heat over medium heat until butter is completely melted.
• Gently stir in flour; using a wooden spoon.
• Reduce heat to medium-low and cook until roux is a dark caramel color, for 30-40 minutes; stirring frequently.
• Add onion and cook for 5 minutes, stirring frequently. Add green pepper and celery; continue to cook for 5 more minutes, stirring often.
• Add garlic and cook 1 minute. Add beer and stir in well.
• Pour shrimp stock through a fine-meshed sieve into Dutch oven.
• Add Cajun seasoning, Worcestershire sauce, thyme, and bay leaves, plus reserved andouille sausage.
• Bring to a boil. Reduce heat to medium-low, cover with a lid and simmer for 1 1/2 hours.
• Add green onions, parsley, and shrimp. When shrimp are pink, remove from heat and stir in crabmeat.
• Serve with white rice. Enjoy!