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Louisiana Seafood Gumbo
1 c Vegetable oil
1 c All-purpose flour
2 c Chopped onions
1 c Chopped celery
1/4 c Diced garlic
1/2 lb Sliced andouille sausage 1 pound claw crab meat
3 qt Shellfish stock
2 c Sliced green onions
1/2 c Chopped parsley
Salt and cayenne pepper to taste
1 ds Louisiana Gold or other pepper sauce
1 lb Shrimp; peeled and deveined
1 lb Lump crab meat
2 Dozen shucked oysters; (reserve liquor)
Preparation time: 20 minutes Cooking time: 1 hour
In a 7-quart cast-iron Dutch oven, heat oil over medium-high heat. Once oil is hot, add flour and, using a wire whisk, stir constantly until brown roux is achieved, about 10 minutes. Do not allow roux to scorch. Should black specks appear in roux, discard and begin again.
Once roux is golden brown, add onions, celery, bell pepper and garlic. Saut=C0e 3 to 5 minutes or until vegetables are wilted. Add andouille, blend well into vegetable mixture and saut=C0e an additional 2 to 3 minutes. Add claw crab meat and stir into roux. This will begin to add seafood flavor to the mixture.
Slowly add hot shellfish stock, one ladle at a time, stirring constantly until all is incorporated. Bring to a low boil, reduce to simmer and cook about 30 minutes. Stir frequently to prevent scorching. Add additional stock if necessary to retain volume.
Add green onions and parsley and season to taste using salt, pepper and pepper sauce. Fold shrimp, lump crab meat, oysters and reserved oyster liquor into soup. Return to a low boil and cook about 5 minutes. Adjust seasonings and serve over hot cooked rice.