Seafood Gumbo

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.  You have to definitely pack your patience while making this dish it's very time consuming but it's worth the wait!  Perfect for a Sunday meal.
Servings: 10 yield(s)
Prep Time: 20 mins
Cook Time: 130 mins
Total Time: 150 mins
Ingredients
  • 2 lb large shrimp (peeled and deveined)
  • 1 lb lump crab meat
  • 1 lb crab legs
  • 1 lb andouille sausage (sliced)
  • 1/4 cup butter
  • 2 (32-ounce) cartons chicken broth
  • 1/2 cup vegetable oil
  • 1 cup all purpose flour
  • 1 cup finely chopped yellow onion
  • 1 cup finely chopped green bell pepper
  • 1 cup finely chopped celery
  • 2 tbsp minced garlic
  • 1 (12-ounce) bottle beer (dark)
  • 1 tbsp Cajun seasoning
  • 1 tsp thyme
  • 1 tbsp gumbo file
  • 2 bay leaves
  • 1/2 cup green onion tops
  • 1 package frozen okra
Instructions
  1. Chop veggies, slice sausage and set all to the side
  2. In a large dutch oven, cook sausage until browned, remove sausage and set aside.
  3. Add oil and 1/4 cup butter to dutch oven and heat over medium heat until butter is completely melted.
  4. 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.
  5. Add the onions to the roux and cook 3 minutes stirring frequently.
  6. Add green bell pepper and celery and cook for 5 more minutes, stirring frequently
  7. Add garlic and cook 1 minute more
  8. Add the beer and stir well
  9. Add both containers of the chicken broth and stir well until roux has broken up and combined with the liquid
  10. 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.
  11. 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.
Recipe Notes

  • I used dungeness crab legs for this recipe
  • Make sure to constantly stir the roux to avoid sticking or burning