Spicy Seafood and Sausage Gumbo
Serve the gumbo with a scoop of white rice. Two cups uncooked rice will make enough for 6 servings. For extra heat and zest, pass hot-pepper sauce at the table.
- 1 large yellow onion
- 1 green bell pepper
- 1 red bell pepper
- 1/2 lb. okra
- 1/2 cup canola or vegetable oil
- 6 Tbs. all-purpose flour
- 3 garlic cloves, minced
- 1 can (14.5 oz.) diced tomatoes with juices
- 5 cups fish stock or bottled clam juice
- 2 bay leaves
- 2 1/2 Tbs. Creole seasoning blend
- Salt and freshly ground pepper, to taste
- 1/2 lb. andouille sausage, cut into 1-inch
- 1 lb. large shrimp, peeled and deveined
- 1 cup fresh-cooked crabmeat, picked over
to remove any shell fragments
- 1 tsp. filé powder
- Cooked white rice for serving
- 2 Tbs. finely chopped fresh flat-leaf parsley
In the same pot over medium heat, warm the remaining 6 Tbs. oil for 2 minutes. Whisk in the flour until incorporated. Cook the mixture, or roux, stirring constantly with a wooden spoon, until dark brown, about 4 minutes. Do not let the roux turn black. Add the onion and bell peppers and cook, stirring occasionally, until softened, 8 to 10 minutes. Add the garlic and cook for 1 minute more.
Add the reserved okra, the tomatoes with their juices, stock, bay leaves, Creole seasoning, salt and pepper. Increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes to blend the flavors.
Stir in the sausage, shrimp and crabmeat and cook until the sausage is heated through and the shrimp are pink, 3 minutes more. Sprinkle in the filé powder and stir for 30 seconds. Remove from the heat and discard the bay leaves.
To serve, spoon white rice into warmed bowls, ladle the gumbo on top and garnish with the parsley.