Seafood Gumbo
Print
No ratings yet

Seafood Gumbo

Course Main Course, Salad
Cuisine American
Keyword Seafood Gumbo
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes

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.