Bayou Gumbo

By corlear

Chef's Note: Hats off to Creole chef Jose Arevalo for creating this triple “threat” gumbo of alligator, crawfish, and oysters, combined with a Brown Roux — Bayou City eating at its tastiest.

Chef’s Tip: Check the Source Guide in the book for seafood that isn’t available at your local market.

Ingredients

• 1 cup Brown Roux (see recipe)
• 1/2 pound alligator sausage
• 2 tablespoons vegetable oil
• 1 cup chopped onion
• 1 tablespoon minced garlic
• 2 cups (1/4-inch slices) okra
• 1 cup chopped green bell pepper
• 1 tablespoon Louisiana hot pepper sauce
• 1 tablespoon Worcestershire sauce
• 8 cups chicken stock (see recipe) or canned chicken broth
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/2 pound fresh oysters, shucked
• 1 pound crawfish tail meat
• 2 teaspoons filé powder
• 3 cups hot cooked rice

Preparation

Step 1

Prepare Brown Roux; reserve.

Slice sausage 1/4 inch thick and then cut into half moons.

Heat oil in a stockpot over medium-high heat. Add sausage; sauté. Add onion and garlic; cook until onion becomes translucent.

Add okra, bell pepper, hot sauce and Worcestershire; sauté until vegetables are tender. Stir in stock, salt and pepper; bring to boil.

Add reserved Brown Roux, reduce heat to low and simmer 25 to 30 minutes.

Add oysters and crawfish; simmer until oysters are curled around edges and cooked through, about 7 to 8 minutes. Stir in filé and ladle gumbo into individual bowls; top with rice.