Cahun Seafood Gumbo

By Flyer920

Ingredients

• 1 1/2 cups flour
• 1 cup oil
• 3 cups chopped onion
• 1 cup celery
• 1 cup green pepper
• 4 cloves garlic chopped
• 1 teaspoon Tony Chacheres Creole Seasoning
• 2 1/2 quarts seafood stock
• 3 bay leaves
• 2 cups andouille chopped
• 1 teaspoon Tabasco sauce
• 3 tablespoons parsley
• 3 pound shrimp tails peeled
• 1 pound crab meat
• 1 pound oysters shucked
• Chopped green onions
• Directions
• Chop onions, green pepper, celery, garlic and set aside covered.

Details

Adapted from gumbocooking.com

Preparation

Step 1

In a heavy pot or skillet add flour and oil to make a roux. Cast iron cookware is best but any heavy bottomed pot will work. Brown to milk chocolate color.

Add onions, green pepper, celery and garlic to roux when it gets to the right color and saute on low heat for 5-6 minutes. This is the holy trinity that is so important in gumbo making. Slowly add hot stock to the mixture stirring constantly until all is added. Bring to a boil then reduce heat to simmer.

Cook for 30 minutes then add bay leaves, andouille, seasoning, Tabasco and parsley. Continue to simmer on low for 1 1/2 to 2 hours.

Add shrimp, crab and oysters and cook for 20 minutes on low heat. Cover and let stand for 15 minutes.

Serve with rice and sprinkle with green onions. Try it with toasted whole grain bread. A fresh garden salad with balsamic vinegarette goes nicley with this down home Cajun Seafood Gumbo.