Chorizo And Seafood Gumbo
- 1 1/2 cups vegetable oil
- 1 1/2 cups bleached all-purpose flour
- 2 cups chopped yellow onions
- 1 cup chopped green bell peppers
- 1 cup chopped celery
- 1/2 pound chorizo or other smoked sausage finely chopped, plus
- 1 pound chorizo cut crosswise
- into 1/4" thick slices
- Creole seasoning to taste
- 2 1/2 quarts shrimp stock - (chicken stock or water can be used)
- 1 dozen frozen gumbo crabs thawed
- 2 pounds medium shrimp peeled, deveined
- 2 pounds Louisiana crawfish tails
- 2 tablespoons chopped green onions (green part only)
- or chopped scallions
- 2 tablespoons chopped fresh parsley leaves
- 6 cups cooked long grain white rice warm
- Louisiana filé powder
In a large, heavy pot or a Dutch oven over medium heat, combine the oil and flour. Stirring slowly and constantly, make a dark brown roux, the color of chocolate, 20 to 25 minutes.
Add the chopped onions, bell peppers, chopped celery, and 1/2 pound chopped sausage. Season with Creole seasoning. Cook, stirring, until the vegetables are very soft, 8 to 10 minutes.
Add the stock and gumbo crabs, stir until the roux mixture and broth are well combined. Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, 2 hours.
Meanwhile, season the remaining seafood with Creole seasoning. Add the seafood and remaining sliced sausage to the gumbo. Cook for an additional 15 minutes. Remove from the heat and let sit for 5 minutes before skimming off the fat that has risen to the surface.
Taste for seasonings and adjust. Stir in the green onions and parsley and serve the gumbo in individual soup or gumbo bowls with the rice. Pass the file powder at the table.
This recipe yields 6 to 8 servings.