PREP TIME: 20 mins | COOK TIME: 2 hrs 10 mins | TOTAL TIME: 2 hrs 30 mins | SERVINGS: 10
Enjoy a plate of this seafood gumbo with rice for lunch or dinner and experience a dish choked full of shrimp and crab with the perfect kick!
Ingredients
1 lb andouille sausage, sliced
½ c. vegetable oil
2 lbs unpeeled fresh large shrimp
½ c. butter, divided
2 (32-oz.) cartons of chicken broth
1 c. all-purpose flour
2 c. finely chopped yellow onion
2 tbsp minced garlic
1 (12-oz.) bottle of amber beer
1 c. finely chopped green bell pepper
1 c. finely chopped celery
1 tbsp Cajun seasoning
2 tsp Worcestershire sauce
2 bay leaves
½ c. green onion tops
1 tsp dried thyme
Cooked rice for serving
¼ c. chopped fresh parsley
1 lb lump crabmeat
How to make Seafood Gumbo
Step 1: Start by peeling and deveining the shrimp. In a large pot, place the shrimp shells and keep the shrimp in the fridge until ready to use.
Step 2: Melt ¼ c butter in a large pot over medium heat. Once melted, add the shrimp shells and cook until pink. Pour in the broth and bring it to a boil. Once boiling, decrease the heat and simmer for about 15 minutes. Take the pot off the heat and keep it warm until ready to use.
Step 3: Cook the sausage in a large Dutch oven until no longer pink. Set the sausage aside once done.
Step 4: To the Dutch oven, add the oil and the rest of the ¼ c butter. Melt the butter over medium heat. Then, add the flour and whisk using a wooden spoon until smooth.
Step 5: Adjust the heat to medium-low and cook for another 30 to 40 minutes, stirring often until the Roux is dark caramel. Next, add the onion and continue to cook for another 5 minutes, stirring often. Add the green pepper along with celery. Cook for 5 minutes more, stirring occasionally. Stir in the garlic and cook for an additional minute. Pour in the beer and whisk well.
Step 6: Through a fine-meshed sieve, pour the shrimp stock into the Dutch oven. Then, add the Cajun seasoning along with the Worcestershire sauce, thyme, and bay leaves. Add the reserved andouille sausage. Bring everything to a boil. Once boiling, adjust the heat to medium-low. Put the lid on and let the mixture simmer for 1 ½ hours.
Step 7: To the Dutch oven, add the green onions, parsley, and shrimp. Cook further until the shrimp is pink. Take off the heat, then stir in the crabmeat.
Step 8: Serve the Gumbo right away with rice. Enjoy!