29 December, 2024
Spicy Seafood Gumbo
Posted in : Uncategorized on by : admin
Spicy Seafood Gumbo
This gumbo is chock-full of shrimp and crab. Is so savory with a bit of spice. It is not cheap but it is well worth the price.
Ingredients
- 2 pounds unpeeled fresh shrimp
- 1/2 cup butter, divided
- 2 32-ounce cartons chicken broth
- 1 pound andouille sausage, sliced
- 1/2 cup vegetable oil
- 1 cup all-purpose flour
- 2 cups finely diced yellow onion
- 1 cup finely diced celery
- 1 cup finely diced green bell pepper
- 2 tablespoons minced garlic
- 1 12-ounce bottle ambler beer
- 1 tablespoon Cajun seasoning
- 2 teaspooons Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- 1/2 cup green onions, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1 pound lump crab meat
- Cooked rice for serving
Instructions
- Melt 1/4 cup butter in a Dutch oven.
- Peel and devein shrimp, placing shells in the Dutch oven and cook over medium heat until the shells turn pink.
- Add the cartons of chicken broth and bring to a boil. Reduce heat to low and continue to simmer 20 minutes. Remove from heat and cool. Strain the broth through fine sieve and set aside for later use. Discard the shells.
- Brown the sliced Andouille in a large Dutch oven. Remove from heat and set aside until needed.
- Add oil and remaining butter to the Dutch oven. Heat until butter is completely melted. Add flour and stir with a wooden spoon until smooth. Reduce heat to low and continue to cook, stirring frequently, until roux is a dark caramel color. This will take 30-40 minutes. Do not shorten this process! This is key in achieving that dark, savory flavor. Stir frequently toward the end to prevent burning.
- In a cast iron skillet, cook the chopped onion in a little oil for five minutes. Add the celery and green pepper and cook another five minutes. Add the garlic and cook 1 minute more.
- Add onion mixture to the cooked roux and then the beer, stirring constantly. Add the shrimp/chicken broth in batches.
- Add the Cajun seasoning, Worcestershire, thyme, and bay leaves, plus the andouille sausage. Bring to a boil. Reduce heat to medium-low, cover and simmer for 1 1/2 hours
- Add green onions, parsley, and shrimp. When shrimp are pink, remove from heat and stir in crabmeat. Serve immediately.
- Serve with a dollop of cooked rice.