Big easy seafood gumbo
Serves
6-8
Chef Matt Dean Pettit's version of "Nawlins" Gumbo
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Ingredients
4
Tbsp butter
4
Tbsp flour
1
cup yellow onion, finely chopped
1
cup red bell pepper, finely chopped
2
celery stalks, finely chopped
2
cups smoked andouille sausage, sliced
2
garlic cloves, minced
1
tsp mustard powder
1
tsp Tabasco
1
tsp paprika
1
tsp creole seasoning
1
tsp file powder
1
L chicken stock
1
lb shrimp, peeled & deveined
1
cup lump crab meat
1
bay leaf
1
tsp kosher salt
1
tsp black pepper, freshly ground
2
cups cooked white rice
Green onion/parsley, finely chopped for garnish
Instructions
- In a large dutch oven or stock pot over melt the butter medium/high heat.
- Whisk in the flour and continue whisking until the mixture starts to turn golden brown and smell nutty, approx. 3-4 minutes, keep stirring not to burn.
- Stir in the onion, bell pepper and celery. Continue cooking for 2-3 minutes, stirring constantly.
- Add the sausage to the pot and stir
- Add in the garlic, mustard, Tabasco, paprika, creole seasoning and file powder. Cook for approx. 1 minute longer, stirring.
- Add the chicken stock to the pot stirring to combine. Bring to a boil.
- Turn the heat to low. Add the shrimp and the bay leaf, salt and pepper.
- Simmer for 10 minutes or until the soup begins to thicken. Stir in the crabmeat.
- Serve the gumbo over rice and garnish with chopped green onions and parsley.