Seafood Gumbo

Name: Seafood Gumbo
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 4 to 6 servings
Ingredients: 8 ounces andouille sausage or tasso ham, cut into 1/2 inch thick slices or chunks; 4 tablespoons (1/2 stick butter); 1/4 cup vegetable oil; 1/2 cup all-purpose flour; 2 onions, chopped; 3 celery ribs, chopped; 1 large green bell pepper, chopped; 4 to 6 garlic cloves, minced; 1 to 2 jalapeno or serrano peppers, seeded and minced; 1 bay leaf; 1 teaspoon salt; 1 teaspoon black pepper; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1/2 teaspoon cayenne pepper; 5 cups shrimp or shellfish stock, or chicken stock; 8 ounces peeled shrimp; 8 ounces lump crabmeat, picked over for shells and cartilage; 1 1/2 cups sliced okra; 16 medium to large live oysters, shucked, with juices strained and added, or about 1 pint of pasteurized oysters, with their liquid; Salt and black pepper to taste

Pairs With Merlot, Pinot Noir, Sauvignon Blanc

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Difficulty:: Medium
Prep Time:: 15 minutes
Cook Time:: 75 minutes
Total Time:: 90 minutes
Yield:: 4 to 6 servings

Ingredients

8 ounces andouille sausage or tasso ham, cut into 1/2 inch thick slices or chunks 16 ounces andouille sausage or tasso ham, cut into 1/2 inch thick slices or chunks
4 tablespoons (1/2 stick butter) 8 tablespoons (1 stick) butter
1/4 cup vegetable oil 1/2 cup vegetable oil
1/2 cup all-purpose flour 1 cup all-purpose flour
2 onions, chopped 4 onions, chopped
3 celery ribs, chopped 6 celery ribs, chopped
1 large green bell pepper, chopped 2 large green bell peppers, chopped
4 to 6 garlic cloves, minced 8 to 12 garlic cloves, minced
1 to 2 jalapeno or serrano peppers, seeded and minced 2 to 4 jalapeno or serrano peppers, seeded and minced
1 bay leaf 2 bay leaves
1 teaspoon salt 2 teaspoons salt
1 teaspoon black pepper 2 teaspoons black pepper
1 teaspoon dried thyme 2 teaspoons dried thyme
1 teaspoon dried oregano 2 teaspoons dried oregano
1/2 teaspoon cayenne pepper 1 teaspoon cayenne pepper
5 cups shrimp or shellfish stock, or chicken stock 10 cups shrimp or shellfish stock, or chicken stock
8 ounces peeled shrimp 16 ounces peeled shrimp
8 ounces lump crabmeat, picked over for shells and cartilage 16 ounces lump crabmeat, picked over for shells and cartilage
1 1/2 cups sliced okra 3 cups sliced okra
16 medium to large live oysters, shucked, with juices strained and added, or about 1 pint of pasteurized oysters, with their liquid 32 medium to large live oysters, shucked, with juices strained and added, or about 2 pints of pasteurized oysters, with their liquid
Salt and black pepper to taste Salt and black pepper to taste

Instructions

Brown sausage or ham in a Dutch oven over medium heat. Transfer to a paper towel to drain.
Drain the rendered fat from the pot and add 4 tablespoons (1/2 stick butter) and 1/4 cup vegetable oil. Once the butter has melted, whisk in 1/2 cup all-purpose flour a little at a time. Cook, stirring constantly with a wooden spoon or whisk until the roux turns dark mahogany brown, about 20 minutes.
Add onions, celery, and green bell pepper and cook, stirring, until softened, about 10 minutes. Add garlic, jalapeno or serrano peppers, bay leaf, 1 tsp salt, 1 tsp pepper, dried thyme, dried oregano, and cayenne pepper. and cook, stirring, for another 3 minutes.
Add 5 cups shrimp or shellfish stock, or chicken stock. Bring to a boil, add the reserved browned sausage, and simmer for 20 minutes.
Add peeled shrimp, lump crab meat, and okra. Return to a boil, then reduce the heat and simmer for another 10 minutes.
Add oysters. Cook just until the oysters are plump. Season with salt and pepper.
Serve over cooked jasmine rice. Sprinkle with chopped parsley and chopped green onion.