🍽️
American
Gumbo
Louisiana seafood and andouille gumbo built on a dark roux. Patience is the secret ingredient.
120 min
Total time
8
Servings
30 min
Prep
90 min
Cook
advanceddinnerdairy-freegluten-free
Source: Famishly Kitchen
Ingredients
8 servings
- 1 lb peeled shrimp
- 12 oz sliced andouille sausage
- 226.8 g crab claws
- 120 ml vegetable oil
- 120 ml flour
- 1 onion
- 3 stalks celery
- 1 green bell pepper
- 4 cloves garlic
- 1.44 l chicken broth
- 240 ml okra
- 2 bay leaves
- 30 ml Cajun seasoning
- 5 ml file powder
- to garnish green onions
Make it your way
Instructions
- Step 1.Make a dark roux: cook flour and oil over medium heat, stirring constantly, 35-45 min until deep chocolate brown. Do not rush this.
- Step 2.Add the "holy trinity" (onion, celery, pepper) to the roux. Cook 8 min.
- Step 3.Add garlic. Add broth gradually while stirring.
- Step 4.Add sausage, bay leaves, Cajun seasoning. Simmer 30 min.
- Step 5.Add okra. Cook 15 min. Add shrimp and crab last 5 min.
- Step 6.Stir in file powder. Serve over rice.
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