Crab and oyster gumbo

Name: Crab and oyster gumbo
Ingredients: 1/2 cup all purpose flour; 1/2 cup vegetable oil; 1 lb Andouille Sausage, sliced 1/4 inch thick; 3 Celery Ribs, cut into 1/2 inch dice; 1 Onion, cut into 1/2 inch dice; 1 Red bell pepper, cut into 1/2 inch dice; 1 Habanero chile, minced and most seeds discarded; 3 Garlic cloves, minced; 1/2 lb okra, sliced 1/4 inch thick; 2 tsp Dried thyme; 1 Bay leaf; 3 tbsp Gumbo file; 5 cup Chicken stock; 3 cup Bottled clam juice; 3 tbsp Worcestershire sauce; 3 large Tomatoes, fully chopped; 1 lb lump crabmeat, picked over; 24 Shucked oysters and their liquor; 1 Salt and freshly ground peppet

19 ingredients

7 steps

Ingredients

1/2 cup all purpose flour
1/2 cup vegetable oil
1 lb Andouille Sausage, sliced 1/4 inch thick
3 Celery Ribs, cut into 1/2 inch dice
1 Onion, cut into 1/2 inch dice
1 Red bell pepper, cut into 1/2 inch dice
1 Habanero chile, minced and most seeds discarded
3 Garlic cloves, minced
1/2 lb okra, sliced 1/4 inch thick
2 tsp Dried thyme
1 Bay leaf
3 tbsp Gumbo file
5 cup Chicken stock
3 cup Bottled clam juice
3 tbsp Worcestershire sauce
3 large Tomatoes, fully chopped
1 lb lump crabmeat, picked over
24 Shucked oysters and their liquor
1 Salt and freshly ground peppet

Directions

1

In a pot, stir the flour and oil until smooth.
2

Cook over moderate heat, stirring often, until the roux turns a rich brown color, 15 minutes.
3

Add the andouille, celery, onion, bell pepper, habanero, garlic, okra, thyme, bay leaf, and half of the gumbo file, and cook over moderate heat, stirring until the onion is translucent.
4

Add the stock, clam juice, worcestershire and tomatoes; bring to a boil.
5

Reduce the heat to low and simmer for 1 hour, stirring.
6

Stir in the remaining gumbo file and add the crab, oysters and their liquor.
7

Season with salt and pepper and simmer gently for 1 minute to just cook the oysters.