gumbo

gumbo
Adapted from jsonline.com
gumbo

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from jsonline.com

Ingredients

  • 2

    cups chopped onions

  • 1 1/2

    cups chopped green bell pepper

  • 1

    cup chopped celery

  • Seasoning mix (see recipe)

  • 3/4

    cup vegetable oil

  • 3/4

    cup flour

  • 1

    tablespoon minced garlic

  • 5 1/2

    cups seafood stock (see note)

  • 1

    pound andouille smoked sausage or other, such as Polish sausage, cut into 1/2-inch pieces

  • 1

    pound peeled medium shrimp

  • 1

    dozen medium to large oysters in their liquor, about 9 ounces, or canned clams

  • 3/4

    pound crabmeat (picked over; see note)

  • 2 1/2

    cups hot cooked rice

  • For seasoning mix:

  • 2

    whole bay leaves

  • 2

    teaspoons salt

  • 1/2

    teaspoon white pepper

  • 1/2

    teaspoon ground red pepper (preferably cayenne)

  • 1/2

    teaspoon black pepper

  • 1/2

    teaspoon dried thyme leaves

  • 1/4

    teaspoon dried oregano leaves

Directions

Preparation: In medium-size bowl, combine onions, bell peppers and celery. Prepare seasoning mix. In large heavy skillet, heat oil over high heat until it begins to smoke, about 5 minutes. Gradually add flour, whisking constantly with a long-handled metal whisk. Continue cooking, whisking constantly, until roux is dark red-brown to black, about 2 to 4 minutes, being careful not to let it scorch or splash on your skin. Immediately add half the vegetables and stir well (switch to a spoon if necessary). Continue stirring and cooking about 1 minute. Add remaining vegetables and cook, stirring, about 2 minutes. Stir in seasoning mix and continue cooking about 2 minutes, stirring frequently. Add garlic; stir well, then cook and stir about 1 minute more. Remove from heat. Meanwhile, place stock in 5 ½-quart saucepan or large Dutch oven. Bring to a boil. Add roux mixture by spoonfuls to the boiling stock, stirring until dissolved between each addition. Bring mixture to a boil. Add andouille and return to a boil; continue boiling 15 minutes, stirring occasionally. Reduce heat and simmer 10 minutes more. Add shrimp, undrained oysters and crabmeat. Return to a boil over high heat, stirring occasionally. Remove from heat and skim any oil from the surface. Serve immediately. To serve as a main course, mound ¼ cup rice in the middle of each serving bowl. Spoon 1 cup gumbo over the top, making sure each person gets an assortment of the seafood and andouille. For appetizer servings, serve half this amount in a cup.

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