GUMBO WITH SHRIMP, CRAB & ANDOUILLE SAUSAGE WITH OKRA
You can adjust the spice to how hot you like the heat. This is a thick Creole-style stew. You can add browned chicken as well.You can half the recipe.
Provided by Rita1652
Categories Gumbo
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 22
Steps:
- Heat the oil in a large heavy pot and add the flour.
- Cook the roux, stirring constantly.
- Just as the roux reaches light brown color, add the vegetables and stir.
- When the vegetables are tender, add the stock, spices, cooked andouille sausage, salt, and peppers.
- Stir until the roux is dissolved, and simmer over low heat for one hour.
- Add the shrimp about 5 minutes before serving, then add the crabmeat by the handful, then cook over low heat just until the shrimp turn pink and the crabmeat is warmed through.
- remove bay leaves.
- Serve in large soup or gumbo bowls over about 1/2 cup of cooked rice per serving.
Nutrition Facts : Calories 690.1, Fat 13.3, SaturatedFat 4.2, Cholesterol 223.7, Sodium 1428.7, Carbohydrate 93.2, Fiber 4.8, Sugar 2.4, Protein 46.1
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