Andouille, Crab, and Oyster Gumbo

Published: Apr 16, 2011

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Yields:

8

Cook Time:

30 mins

Total Time:

1 hr 30 mins

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Celebrity chef Andrew Zimmern learned to make gumbo on a trip in the Louisiana bayou. This version of the famous Cajun dish calls for andouille sausage and super spicy habanero chile, as well as fresh shellfish.

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Ingredients

1/2 cup all-purpose flour
1/2 cup vegetable oil
1 lb. andouille sausage
3 large celery ribs
1 onion
1 red bell pepper
1 habanero chile
3 clove garlic
1/2 lb. okra
2 tsp. dried thyme
1 bay leaf
3 Tbsp. filé powder
5 cups chicken stock or low-sodium broth
3 cups bottled clam juice
3 Tbsp. Worcestershire sauce
3 large tomatoes
1 lb. lump crabmeat
24 shucked oysters and their liquor
salt
Freshly ground pepper
Steamed rice or crusty bread

Directions

1. Step 1In a large pot, stir the flour and oil until smooth. Cook over moderate heat, stirring every 45 seconds, until the roux turns a rich brown color, about 15 minutes. Add the andouille, celery, onion, red pepper, habanero, garlic, okra, thyme, bay leaf, and half of the filé powder and cook over moderate heat, stirring occasionally, until the onion is translucent, about 5 minutes. Add the stock, clam juice, Worcestershire, and tomatoes, and bring to a boil. Reduce the heat to low and simmer for 1 hour, stirring occasionally.
2. Step 2Stir in the remaining filé powder and add the crab, oysters, and their liquor. Season with salt and pepper and simmer gently for 1 minute to just cook the oysters. Serve the gumbo with rice or bread.
  
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