I put this recipe together from several recipes
that I could find for shrimp or seafood gumbo, using the best
parts and ideas from each recipe. It turned out excellent! Having
lived in New Orleans, we have eaten a lot of great gumbos. I would
put this recipe right up there with any that we were served at
a restaurant. We don't add oysters because Anna and I don't really
like them, but feel free to add them if it suits your taste.
It's a lot of work, but well worth the effort. When
you have an afternoon, give it a try.
|1/2 - 3/4 cup
"Savoie's Dark Roux"
1 large onion, chopped
1/2 bell or anahiem pepper, chopped
1 1/2 ribs celery, chopped
2 cloves garlic, minced
1/2 lb okra, split lengthwise and sliced
2 quarts shrimp stock
1/2 tsp thyme
1 tbls black pepper
1 tbls salt
|1 tbls creole seasoning (salt
1/2 tsp cayenne pepper
1 small bay leaf
2 tbls butter (not margarine)
1 lb medium shrimp, in the shell
1/2 lb fresh crabmeat, picked over
1 /2 lb crab claws
3/4 lb andouille sausage, thinly sliced
Peel and devine the shrimp. Use shrimp shells, and
heads if you have them, to make the shrimp stock.
If using the head, pinch off the front portion of
the head that contains the eyes. Add the 2 quarts
of water, the shrimp shells, a carrot, one small onion,
and a small celery stalk, one small garlic clove,
and a few black peppercorns to the a pot. Simmer for
30 to 45 minutes.
Brown the andouille sausage in a little vegetable
oil. Remove the sausage from the heat and place
on paper towel to remove oil. Add the okra to the
same pan and cook, stirring often, until the okra
just starts to break down. About 5 to 7 minutes.
Heat a couple of tablespoons of oil in the pot
that you plan to use for the gumbo, and briefly
saute the rest of the vegetables until just tender.
Add the shrimp stock to the pot, and bring it to
a simmer. Add the roux and stir vigorously with
a whisk until the roux is completely dissolved.
Add the cooked okra and the dry seasonings. Mix
well. Simmer over low heat for an hour, adding water
as needed to keep the consistence that you want.
Add the andouille when the vegetables start to
breakdown (after about 30 minutes). Add the butter
and crab claws after about 45 minutes.
Add the shrimp about 5 minutes before serving,
then add the crab meat, then cook over low heat
just until the shrimp turn pink and the crab is
warmed through. Stir gently to keep from breaking
up the crab meat to much. Serve in large soup or
gumbo bowls over about 1/2 cup of cooked rice per