Shrimp-and-Crab Gumbo

The other day I found myself thumbing through an old issue of Coastal Living magazine.  In that Fall 2010 issue I found this recipe.  Enjoy!

Prep Time:  40 Minutes

Cooking Time:  1 hour, 15 minutes

Servings:  12

Ingredients:

1/4 cup vegetable oil, divided

1 (16 ounce) package andouille sausage, sliced

(next time I will use fresh sausage with casings removed)

1/4 cup all-purpose flour

1 white onion, chopped

1 red bell pepper, chopped

1 green bell pepper, chopped

4 large celery ribs, chopped

1 medium head of garlic, about 8 cloves, crushed

3 cups fish stock or chicken broth

1 (28 ounce) can diced tomatoes, undrained

1 pound fresh okra, sliced and baked

6 fresh thyme sprigs

2 bay leaves

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon ground cayenne

1/4 teaspoon old bay seasoning

2 teaspoons fresh lime juice

2 pounds large shrimp, peeled and deveined if desired

1 pound jumbo lump crabmeat

1/4 cup chopped fresh parsley leaves

1 tablespoon file powder, optional 

Okra is a key ingredient in any Gumbo.
The dish derives its name from the Bantu word for Okra (kingombo).

Method:

• Pre-bake fresh okra for 20 minutes or so in a 325 degree oven. Transfer to a plate.
• Heat 1 tablespoon oil in a large heavy soup pot.  Add sausage, and cook 3-4 minutes or until browned on all sides. Transfer sausage to a plate.
• Add remaining oil to drippings in pot to equal 1/4 cup. Whisk in flour. Cook over low heat, stirring frequently, 20 minutes or so until mixture is a dark reddish-brown. This oil and flour mixture is called a "Roux" and adds a richness of flavor to the dish.  If you burn the roux by mistake, through it away and start the dish again.



The vegetable "Holy Trinity" of celery, bell peppers, and onions (w/garlic).

• Stir in onion and next 4 ingredients, and saute over medium heat 10 minutes or until softened. Stir in stock and next 9 ingredients. Bring to a boil, reduce heat, and simmer, covered, 45 minutes.
• Stir in sausage and shrimp, and cook 5 minutes or until shrimp are done.  Add crab, and simmer until heated. Remove bay leaves, and stir in parsley and file powder.
• Serve gumbo over rice or grits. Season with hot sauce, if desired.

File powder, also called gumbo file, is a spicy herb made from the dried and ground leaves of the sassafras tree. Native to eastern North America, it adds a distinctive, earthy flavor and texture.  It can also act as a thickening agent.

Recipe Links:

Here is a link to the original recipe as published in Coastal Living, October 2010.

Here is a video of Scott Hargrove making gumbo.