Shrimp & Crab Gumbo // Intro Series Pt. II

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Shrimp & Crab Gumbo 🍛

Serves 8-10 people

8 tablespoon butter
1/2 cup of neutral oil
1 cup All purpose flour
2 sweet onion Chopped
6 celery ribs chopped
1 large green bell pepper chopped
4 minced garlic cloves
1 large jalapeño minced
2 bay leaves
2 teaspoon black pepper
2 teaspoon thyme
2 teaspoon oregano
9 cups chicken broth
1 cup clam juice
3 cups okra

Proteins
12 oz andouille sausage
1 lb shrimp size u 15
(peeled and deveined)
1 lb crab meat
2 tablespoons butter
2 tablespoon minced garlic
1 teaspoon cayenne chili powder
1 teaspoon cajun seasoning
1 teaspoon tony’s creole seasoning
Kosher Salt and pepper to taste

Instruction

1. Add the neutral oil and butter to a 5 QT(or bigger) pot over medium heat. Once the butter has melted slowly whisk in all purpose flour.

2. Stir the roux until a dark mahogany brown color has developed (about 30minutes)

3. Combine the chopped onion, celery, bell peppers and stir until softened. (About 3 minutes)

4. Add minced garlic, jalapeño, black pepper, thyme, oregano and continue to stir for another minute.

5. Next add bay leaves, chicken broth, and clam juice. Stir to combine and simmer for 30minutes

6. In a separate pan add a light drizzle of oil on medium heat (enough to coat the bottom) and brown your andouille. Once they’re done, transfer to a tray line with paper towel to absorb the excess oil.

7. Melt 2 tablespoon of butter then add the minced garlic.

8. Once the garlic is fragrant add the shrimp, cayenne chili power, cajun seasoning and tony’s creole seasoning. stir until the shrimp is par cooked then add the crab meat.

9. Give everything a mix then season to taste with Kosher salt and black pepper

10. Combine the okra, andouille sausage, shrimp and crab to your gumbo.

11. Simmer for another 5 minutes and taste to adjust the seasoning with more kosher salt if necessary

12. Serve with jasmine rice, Louisiana hot sauce and garnish with green onions or chopped parsley.

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