Seafood Gumbo

Seafood Gumbo

Recipe by Sandra MyersCourse: SoupsCuisine: AmericanDifficulty: Medium
Servings

10

servings
Prep time

20

minutes
Cooking time

2

hours 

10

minutes

Ingredients

  • 2 pounds unpeeled fresh large shrimp

  • 1 pound lump crabmeat

  • 1 pound andouille sausage, sliced

  • 2 (32-ounce) cartons chicken broth

  • 1 (12-ounce) bottle amber beer

  • 1 tablespoon Cajun seasoning

  • 2 teaspoons Worcestershire sauce

  • 1/2 cup vegetable oil

  • 1 cup all-purpose flour

  • 2 cups finely chopped yellow onion

  • 1 cup finely chopped green bell pepper

  • 1 cup finely chopped celery

  • 2 tablespoons minced garlic

  • 1 teaspoon dried thyme

  • 2 bay leaves

  • 1/2 cup green onion tops

  • 1/4 cup chopped fresh parsley

  • 1/2 cup butter, divided

  • Cooked rice for serving

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!
Seafood Gumbo
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