Yields:
10 Servings
Difficulty: Medium
Prep Time: 20 Mins
Cook Time:
2 Hr 10 Mins
Total Time:
2 Hr 30 Mins
Seafood gumbo is my idea of the perfect comfort food! It’s a comforting soup packed with flavor, it consists of my favorite seafoods crab and shrimp along with andouille sausage which gives it a little kick of spice. This thick and hearty goodness is served best over rice and makes it even more fulfilling. Ā You have to definitely pack your patience while making this dish it’s very time consuming but it’s worth the wait! Ā Perfect for a Sunday meal.
Ingredients
Adjust Servings
Instructions
- Chop veggies, slice sausage and set all to the side
- In a large dutch oven, cook sausage until browned, remove sausage and set aside.
- Add oil and 1/4 cup butter to dutch oven and heat over medium heat until butter is completely melted.
- Add flour and stir with wooden spoon until smooth, reduce heat to medium low and cook stirring frequently (almost nonstop) until roux is a dark caramel color. This will take 30-40 minutes.
- Add the onions to the roux and cook 3 minutes stirring frequently.
- Add green bell pepper and celery and cook for 5 more minutes, stirring frequently
- Add garlic and cook 1 minute more
- Add the beer and stir well
- Add both containers of the chicken broth and stir well until roux has broken up and combined with the liquid
- Add Cajun seasoning, thyme, bay leaves, and gumbo file, plus the reserved cooked andouille sausage. Bring to a boil, then reduce heat to medium-low, cover and simmer for 1 1/2 hours.
- Add green onions, okra, shrimp and crab legs, when shrimp are pink remove from heat and stir in the lump crabmeat. Serve with rice in a bowl.
Notes
- I used dungeness crab legs for this recipe
- Make sure to constantly stir the roux to avoid sticking or burning
