Andouille, Crab, and Oyster Gumbo
Recipe information
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Cooking:
-
Recipe Icon - Master recipes
Servings per container:
8
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Source:

Ingredients for - Andouille, Crab, and Oyster Gumbo

1. 1/2 c. all-purpose flour -
2. 1/2 c. vegetable oil -
3. 1 lb. andouille sausage -
4. 3 large celery ribs -
5. 1 onion -
6. 1 red bell pepper -
7. 1 habanero chile -
8. 3 clove garlic -
9. 1/2 lb. okra -
10. 2 tsp. dried thyme -
11. 1 bay leaf -
12. 3 tbsp. filé powder -
13. 5 c. chicken stock or low-sodium broth -
14. 3 c. bottled clam juice -
15. 3 tbsp. Worcestershire sauce -
16. 3 large tomatoes -
17. 1 lb. lump crabmeat -
18. 24 shucked oysters and their liquor -
19. Salt -
20. Freshly ground pepper -
21. Steamed rice or crusty bread -

How to cook deliciously - Andouille, Crab, and Oyster Gumbo

1. Stage

In a large pot, stir the flour and oil until smooth. Cook over moderate heat, stirring every 45 seconds, until the roux turns a rich brown color, about 15 minutes. Add the andouille, celery, onion, red pepper, habanero, garlic, okra, thyme, bay leaf, and half of the filé powder and cook over moderate heat, stirring occasionally, until the onion is translucent, about 5 minutes. Add the stock, clam juice, Worcestershire, and tomatoes, and bring to a boil. Reduce the heat to low and simmer for 1 hour, stirring occasionally.

2. Stage

Stir in the remaining filé powder and add the crab, oysters, and their liquor. Season with salt and pepper and simmer gently for 1 minute to just cook the oysters. Serve the gumbo with rice or bread.Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.