Note: this calls for a dark roux. If you have never made a roux, see the 'Cooking Tips' section for the how to.
This recipe makes a BIG pot full. It will feed a crowd and is perfect for family gatherings or Holiday events.
Recipe By : Sitara
Serving Size : 12 Preparation Time :2:00
Categories : New Orleans/Cajun/Creole Luncheon
Main Dishes Seafood
Amount Measure Ingredient -- Preparation Method
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3 1/2 cups onion -- cut 1/4 inch thick
3 cups bell pepper -- cut 1/2 inch thick
2 cups celery -- cut 1/4 inch thick
3 large cloves garlic -- chopped fine
1/3 teaspoon oregano
1/2 teaspoon thyme
2 large bay leaf
1/2 teaspoon cayenne
1/3 teaspoon white pepper
1/2 teaspoon black pepper
2 cups diced tomatoes
3 quarts fish stock
2 pounds shrimp - peeled and deveined
1 pound crab meat
1 pound crawfish tail meat
1 1/2 pounds andouille sausage -- slicked thick
1 package cut okra, frozen
2 cups dark roux (the color of a copper penny or darker)
1. In your largest soup pot, saute vegetables and andouille sausage in a bit of butter and oil until vegetables are softening.
Here's where to find Andouille With Pork Sausage
2.Add stock, tomatoes, okra and seasonings bring heat up to almost a boil, reduce and simmer for about 20 minutes till flavors are blending.
3. Add roux and stir constantly until completely incorporated. Cook 10 minutes till gumbo is thickening.
4. Add crawfish and shrimp and cook 5 minutes till shrimp are pink.
5. Add crabmeat and stir to incorporate. Try not to break up the crab too much.
Taste gumbo for salt and 'heat'. Add Tabasco if you want more kick.
Bring back up to serving temperature.
Serve in big deep plates or bowls topped with a scoop of rice for your guests to stir in.