Bob’s Seafood Gumbo with Andouille Sausage
Deborah & Bob Craddock
INGREDIENTS
2 c. white onions, chopped
1 ½ c. green bell peppers, chopped
1 c. celery, chopped
¾ c. vegetable oil
¾ c. all-purpose flour
1 t. garlic, minced
6 c. seafood stock
1 lb. andouille smoked sausage,
cut into ½ inch pieces
1 lb. medium shrimp, peeled
1 lb. lump crabmeat
2 dozen oysters, with their liquor
¼ c. green onions, chopped
¼ c. parsley
File powder
Seasoning mix:
4 bay leaves
2 t. salt
½ t. white pepper
1 t. cayenne pepper
½ t. black pepper
½ t. dried thyme leaves
¼ t. dried oregano leaves
DIRECTIONS
Combine onions, bell peppers, and celery in a bowl, and set aside. Mix seasoning ingredients together, and set aside.
To make the roux, heat oil in a large, heavy iron skillet until it begins to smoke. Gradually add flour, whisking constantly. Continue to stir roux over medium heat until dark brown (20 to 25 minutes). Add vegetables. Continue to stir, and cook 3 minutes or until vegetables are tender. Add seasoning mix, and cook 2 minutes, stirring frequently. Add garlic, and cook another 1 minute.
Place stock in a large Dutch oven or saucepan. Bring to a boil, then add roux mixture and stir until dissolved. Bring mixture to a boil, and add andouille sausage. Boil 15 minutes, stirring occasionally. Reduce heat, and simmer an additional 10 minutes. Add shrimp, oysters with their liquor, and crabmeat. Return to a boil over high heat, stirring occasionally. Reduce heat, and simmer 15 minutes. Add green onions and parsley, and simmer another 3 minutes.
Remove from heat, and skim any oil from the surface. Remove bay leaves.
Serve over cooked white rice, and pass file powder for thickening.
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