Seafood Gumbo
Servings 0
Ingredients
- 2 lbs shrimp peeled and deveined
- 1 lb snow crablegs
- 1 lb andouille sausage thinly sliced
- 1 cup diced onions
- 1 cup diced celery
- 1 cup diced green pepper
- 1 cup flour
- 1 cup vegetable oil
- 2 32 oz chicken broth
- 2 tbsp minced garlic
- 1 tbsp creole seasoning
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1/4 cup fresh parsley
- salt to taste
Instructions
- In a large skillet on medium heat brown the sausage on both sides.
- In that same pan add 3 tbsp of oil, minced garlic, and sautee the onions, celery, and green pepper.
- In a heavy dutch oven on medium heat, add in the oil and flour. Mix until smooth.
- Cut the heat down and cook the roux until it's a milk chocolate color. Take it off the heat. If you think the roux is about to burn take it off the heat before it does.
- Add the onions, celery, green peppers, and minced garlic into the roux. Mix until fully combined.
- Add in the 2 boxes of chicken broth, creole seasoning, salt, garlic powder, and onion powder. Bring to a boil then decrease the heat to a low medium.
- Add in the sausage and allow the gumbo to simmer for 1 hour. Stir occasionally.
- After 1 hour add in the parsley and stir. Save a small portion for plating. Taste and add in anymore seasoning if needed.
- Add in the shrimp and crab legs and allow it to cook for 5-7 minutes. Serve with rice and top with parsley if desired.
