20 November, 1999

Seafood-Andouille Gumbo

Of my gumbo recipes, this is my favorite seafood gumbo.


Day One Prep 
  • Make Seafood Stock. 
  • Chop onions, celery and red bell peppers for the Habanero Roux.
  • Slice Andouille. 
  • Thaw any frozen seafood. 
  • Measure seasonings for Day Two Prep.
Day Two Prep

Seafood-Andouille Gumbo ingredients
Makes about 2.25-Gallons (9-QTS)
For the roux and the stock:
Roux Habanero
Seasoned Seafood Stock

For the gumbo:
4-LBS smoked Andouille sausage, cut lengthwise in half and in 1/4-inch slices
1 cup diced smoked Andouille sausage
1 cup mashed and chopped fresh shrimp
3-LBS lump crab meat
6-ozs Jack Daniels Old No. 7 (3/4 cup)
6-LBS frozen, peeled and cleaned no-tail shrimp
2 bunches green onions, sliced

Add 1-LB frozen crawfish tails, defrosted, about 15 to 20 minutes before serving. For fresh crawfish, the season usually runs from about late winter to early summer.

Warm all of the Seasoned Seafood Stock and make the Habanero Roux.

Integrate the roux and the stock:  Slowly spoon the Habanero Roux and vegetable mixture into the Seasoned Seafood Stock. Bring to a boil and simmer for at least 30 minutes.

Add sausage, the mashed and chopped shrimp, 1/2 of the crabmeat and the Jack Daniels; return to a boil. Reduce heat and simmer for 4 to 6 hours.

About 15 to 20 minutes before serving, add crawfish tails, if using.

About 10 minutes before serving, stir in the remaining shrimp and crabmeat. Add the green onions and cook another 5 to 10 minutes before serving with hot cooked rice.

You might like:
Cajun Seafood Gumbo
Mississippi Shrimp Gumbo
Seafood Andouille Bayou Gumbo

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