Real Cajun Seafood Gumbo (From a Louisianian)

Ingredients

• 1 lb shrimp, peeled and de-veined (35-count)
• 1 lb lump crabmeat
• 2 dozen shucked oysters, reserve liquid
• 3 quarts shellfish stock
• 1 cup vegetable oil
• 1 cup flour
• 2 cups chopped onions
• 1 cup chopped celery
• 1 cup chopped bell pepper
• 1/4 cup diced garlic
• 1/2 lb sliced andouille sausage
• 1 lb claw crabmeat
• 2 cups sliced green onions
• 1/2 cup chopped parsley
• salt
• cayenne pepper
• louisiana gold pepper sauce

Directions

1. 1

   In a 7-quart cast iron dutch oven, heat oil over medium-high heat.

2. 2

   Sprinkle in flour and, using a wire whisk, stir constantly until brown roux is achieved. Do not allow roux to scorch. Should black specks appear in roux, discard and begin again.

3. 3

   Once roux is golden brown, add onions, celery, bell pepper and garlic. Sauté approximately 3-5 minutes or until vegetables are wilted.

4. 4

   Add andouille, blend well into vegetable mixture and sauté an additional 2-3 minutes.

5. 5

   Add claw crabmeat and stir into roux. This will begin to add seafood flavor to the mixture.

6. 6

   Slowly add hot shellfish stock, one ladle at a time, stirring constantly until all is incorporated.

7. 7

   Bring to a low boil, reduce to simmer and cook approximately 30 minutes. Add additional stock if necessary to retain volume.

8. 8

   Add green onions and parsley.

9. 9

   Season to taste using salt, pepper and Louisiana Gold.

10. 10

    Fold shrimp, lump crab meat, oysters and reserved oyster liquid into soup.

11. 11

    Return to a low boil and cook approximately 5 minutes.

12. 12

    Adjust seasonings and serve over cooked rice.