Crab, Crayfish and Andouille Gumbo

By andrew.zimmern on Wed, 12/31/2008 - 21:20

Summary

Yield
Prep Time	45 minutes
Meal	Entrees

Description

Here is one of my favorite Gulf Coast party foods. It's perfect for a big night… and goes great with sparkling wine and Dixie Beer.

Ingredients

1 lb jumbo lump blue crab meat
1 lb crayfish tail meat
1 lb andouille sausage, sliced thin
2 c shucked oysters and reserved juices
8 T Flour
8 T canola oil
1 c each diced celery, onion, red bell pepper
2 c sliced fresh okra
12 oz diced tomatoes in their own juices
3 T worcestshire sauce
3 T 3t gumbo file powder (ground sassafrass)
1 habanero or scotch bonnet chile, minced. dried chiles are also a fine substitute
5 c Chicken stock
3 c fish stock or clam juice
1 T dried thyme
3 cloves minced garlic
1 bay leaf

Instructions

Place the flour and oil in a large well insulated soup pot over medium heat. Stir every 45 seconds as the roux turns blond, then brown then dark brown. When very dark brown and aromatic, add the vegetables, andouille sausage, herbs, spices and garlic.

Saute until onions are glassy, add the tomatoes and stir. Add the stock and worcestshire. Bring mixture to a boil, reduce heat to maintain a simmer, and simmer for 1 hour.

Add the seafood and continue cooking for 10 minutes. Season with salt and pepper and serve, passing crusty bread at the table.