Andouille, Crab, and Oyster Gumbo

By angelahon

Andouille, Crab, and Oyster Gumbo

Ingredients

• 1/2 cup(s) all-purpose flour
• 1/2 cup(s) vegetable oil
• 1 pound(s) andouille sausage, sliced 1/4 inch thick
• 3 large celery ribs, cut into 1/2-inch dice
• 1 onion, cut into 1/2-inch dice
• 1 red bell pepper, cut into 1/2-inch dice
• 1 habanero chile, minced and most seeds discarded
• 3 clove(s) garlic, minced
• 1/2 pound(s) okra, sliced 1/4 inch thick
• 2 teaspoon(s) dried thyme
• 1 bay leaf
• 3 tablespoon(s) filé powder, see Note
• 5 cup(s) chicken stock or low-sodium broth
• 3 cup(s) bottled clam juice
• 3 tablespoon(s) Worcestershire sauce
• 3 large tomatoes, finely chopped
• 1 pound(s) lump crabmeat, picked over
• 24 shucked oysters and their liquor
• Salt
• Freshly ground pepper
• Steamed rice or crusty bread, for serving

Preparation

Step 1

1.In a large pot, stir the flour and oil until smooth. Cook over moderate heat, stirring every 45 seconds, until the roux turns a rich brown color, about 15 minutes. Add the andouille, celery, onion, red pepper, habanero, garlic, okra, thyme, bay leaf, and half of the filé powder and cook over moderate heat, stirring occasionally, until the onion is translucent, about 5 minutes. Add the stock, clam juice, Worcestershire, and tomatoes, and bring to a boil. Reduce the heat to low and simmer for 1 hour, stirring occasionally.

2.Stir in the remaining filé powder and add the crab, oysters, and their liquor. Season with salt and pepper and simmer gently for 1 minute to just cook the oysters. Serve the gumbo with rice or bread.