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Seafood and Andouille Gumbo

Name: Seafood and Andouille Gumbo
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10
Ingredients: &frac13; cup Kosher salt; &frac13; cup smoked paprika; ¼ cup freshly ground black pepper; ¼ cup garlic powder; 2 Tbsp. onion powder; 2 Tbsp. cayenne pepper; 2 Tbsp. dried thyme; 2 Tbsp. dried oregano; 1 lb. andouille sausage sliced in 1/2" thick rounds; ¼ cup butter; ½ cup vegetable oil; 1 cup all-purpose flour; 1 medium yellow onion diced; 1 medium green bell pepper diced; 2 celery stalks diced; 2 qt. chicken stock; 2 Tbsp. Creole spice mix; 2 tsp. Worcestershire sauce; 2 green onions finely chopped; 2 lbs. jumbo fresh shrimp peeled; 1 lb. lump crabmeat; 3 cups Carolina Golden rice cooked

I can guarantee half of my cousins are rolling their eyes when reading this recipe that calls for lump crab and not the whole legs. Over the years, I have stepped away from the gumbo that forces you to pick your way through chicken bones and crab legs. This Seafood and Andouille Gumbo is dark and rich, and the lump crab makes up for the lack of legs.

Kitchen Items Needed

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Recipe

Creole Spice Mix

⅓ cup
Kosher salt
⅓ cup
smoked paprika
¼ cup
freshly ground black pepper
¼ cup
garlic powder
2 Tbsp.
onion powder
2 Tbsp.
cayenne pepper
2 Tbsp.
dried thyme
2 Tbsp.
dried oregano

Gumbo

1 lb.
andouille sausage, sliced in 1/2" thick rounds
¼ cup
butter
½ cup
vegetable oil
1 cup
all-purpose flour
1
medium yellow onion , diced
1
medium green bell pepper , diced
2
celery stalks , diced
2 qt.
chicken stock
2 Tbsp.
Creole spice mix
2 tsp.
Worcestershire sauce
2
green onions , finely chopped
2 lbs.
jumbo fresh shrimp , peeled
1 lb.
lump crabmeat
3 cups
Carolina Golden rice, cooked

Creole spice mix

Step 1

Combine all of the spices and store in an air-tight container.

Gumbo

Step 1

Heat a Dutch oven over medium high heat. Cook the andouille sausage until brown. Remove the andouille sausage with a slotted spoon onto a paper towel lined plate and set aside.

Step 2

In the Dutch oven heat the vegetable oil and butter until the butter has melted.

Step 3

eReduce the heat to medium-low and whisk in the flour. Stir frequently until the roux has become a dark carmel color.

Step 4

Add the onions and continue to stir until the onion begin to become translucent, approximately 5 minutes.

Step 5

Add the green peppers and celery and cook for another 5 minutes.

Step 6

Add the chicken stock, Creole spice mix, Worcestershire sauce and andouille sausage. Bring a boil and then down to a simmer. Cover and allow to simmer for 2 hours.