Seafood Gumbo

Name: Seafood Gumbo
Ingredients: 2 cups flour; 2 cups vegetable oil; 1 cup diced white onions; 1/2 cup diced celery; 1 cup diced green bell pepper; 4 cloves garlic, minced; 2 tablespoons peanut oil; 6 plum tomatoes, peeled, seeded and diced; 3 bay leaves; 1 teaspoon cayenne pepper; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1 teaspoon crushed dried thyme; 1 teaspoon paprika; 1 teaspoon celery seeds; 1 pound andouille sausage; 2 quarts chicken stock; 2 dozen raw shrimp, shells off, tails on; 2 dozen cooked crawfish tails, 6 crawfish reserved, for garnish; 1/2 pound lump crab meat; 2 dozen oysters, shucked; Salt and black pepper, to taste; Hot pepper sauce and file powder, to taste for individual servings

23 ingredients

9 steps

Ingredients

2 cups flour
2 cups vegetable oil
1 cup diced white onions
1/2 cup diced celery
1 cup diced green bell pepper
4 cloves garlic, minced
2 tablespoons peanut oil
6 plum tomatoes, peeled, seeded and diced
3 bay leaves
1 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon crushed dried thyme
1 teaspoon paprika
1 teaspoon celery seeds
1 pound andouille sausage
2 quarts chicken stock
2 dozen raw shrimp, shells off, tails on
2 dozen cooked crawfish tails, 6 crawfish reserved, for garnish
1/2 pound lump crab meat
2 dozen oysters, shucked
Salt and black pepper, to taste
Hot pepper sauce and file powder, to taste for individual servings

Directions

1

In a heavy saucepan over medium heat combine flour with vegetable oil to make roux.
2

Stir continuously to make sure that mixture does not scorch until dark brown color with nutty aroma is achieved.
3

In heavy stock pot, saute onions, celery, peppers and garlic in peanut oil until vegetables are soft approximately 15 minutes.
4

Add tomatoes, spices, sausage and chicken stock.
5

Slowly add 2/3 to 1 cup of roux 1 tablespoon at a time.
6

When proper thickness, add shrimp and cook until opaque.
7

Lower heat and simmer.
8

Next add crawfish, crabmeat and oysters.
9

Let simmer for another half hour.