Gumbo With Shrimp, Crab & Andouille Sausage With Okra
Cook Time: 1 hour 30 minutes
Prep Time: 20 minutes
Total Time: 1 hour 50 minutes
Description: This delectable gumbo is a thick, hearty Creole-style stew that beautifully combines shrimp, crab, and andouille sausage, enriched with the flavors of fresh vegetables and a rich roux. You can easily adjust the spice levels to suit your palate, making it as mild or as fiery as you prefer. For an added twist, feel free to include browned chicken for extra depth of flavor. The recipe can also be halved if you’re serving a smaller crowd.
Recipe Category: Gumbo
Keywords: Stew, Crab, Creole, Stove Top, Less than 4 Hours
Ingredients
| Ingredient | Quantity |
|---|---|
| Flour | ยฝ cup |
| Onion | ยพ cup, chopped |
| Red bell pepper | 1, diced |
| Green bell pepper | 1, diced |
| Celery ribs | 1, diced |
| Garlic | 4 cloves, minced |
| Crushed tomatoes | 1 can (15 oz) |
| Okra | 1 cup, sliced |
| Bay leaves | 2 |
| Thyme | 1 tsp |
| Oregano | 1 tsp |
| Salt | 1 tsp |
| Fresh ground black pepper | 1 tsp |
| Cayenne pepper | ยฝ tsp |
| Andouille sausage | 1 lb, sliced |
| Medium shrimp | 1 lb, peeled and deveined |
| Fresh lump crabmeat | 1 lb |
| Long-grain white rice | 3 cups, cooked |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 690.1 |
| Total Fat | 13.3 g |
| Saturated Fat | 4.2 g |
| Cholesterol | 223.7 mg |
| Sodium | 1428.7 mg |
| Total Carbohydrates | 93.2 g |
| Dietary Fiber | 4.8 g |
| Sugars | 2.4 g |
| Protein | 46.1 g |
Instructions
-
Prepare the Roux: In a large, heavy-bottomed pot, heat the oil over medium heat. Gradually add the flour, stirring constantly to prevent it from burning. Continue cooking the roux until it reaches a rich, light brown color, which will take about 15 to 20 minutes. This step is crucial, as the roux will provide the gumbo with its signature flavor and color.
-
Add Vegetables: Once the roux has achieved the desired color, introduce the chopped onion, red and green bell peppers, diced celery, and minced garlic into the pot. Stir well to combine, allowing the vegetables to soften for about 5 to 7 minutes, ensuring they are tender but not mushy.
-
Incorporate Stock and Seasonings: Once the vegetables have softened, pour in the crushed tomatoes and your choice of stock (chicken or seafood). Add the sliced andouille sausage, bay leaves, thyme, oregano, salt, black pepper, and cayenne pepper. Stir thoroughly to ensure the roux is completely dissolved and evenly distributed throughout the mixture.
-
Simmer the Gumbo: Reduce the heat to low and let the gumbo simmer for one hour, stirring occasionally. This slow cooking process allows the flavors to meld beautifully, resulting in a rich and satisfying stew.
-
Add Seafood: About 5 minutes before serving, add the peeled shrimp to the pot. Stir gently and then add the fresh lump crabmeat by the handful. Allow the gumbo to cook over low heat just until the shrimp turn pink and the crabmeat is heated through, about 5 to 10 minutes. Be careful not to overcook the shrimp, as they can become tough.
-
Final Touches: Once the seafood is cooked, remove the bay leaves from the pot, as they can be unpleasant to bite into.
-
Serve: Ladle the gumbo into large soup or gumbo bowls, serving it over approximately ยฝ cup of cooked long-grain white rice per serving. The rice not only adds a lovely texture but also helps to absorb the flavorful broth.
This gumbo with shrimp, crab, and andouille sausage, enhanced by the addition of okra, is sure to impress your family and friends with its vibrant flavors and comforting essence. Enjoy the warm, hearty goodness that embodies the spirit of Creole cooking!
