Seafood Gumbo (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1-2 lbs andouille sausage
02 - 3/4 cup vegetable oil or butter
03 - 1 cup all-purpose flour
04 - 1 1/2 cup onion, chopped
05 - 3/4 cup red bell pepper, chopped
06 - 3/4 cup celery, chopped
07 - 4 cloves garlic, minced
08 - 8 cups seafood stock
09 - 2 tsp hot sauce
10 - 2 bay leaves
11 - 1/4 tsp dried thyme
12 - 2 tsp salt
13 - 1 tsp cayenne
14 - 1 tbsp Bayou City All Purpose Seasoning
15 - 1 tbsp Bayou City Garlic Pepper
16 - 1 tbs gumbo file
17 - 1 lb dungeness crab legs
18 - 1 lb shrimp, peeled and deveined
19 - 1 cup green onion, divided
20 - fresh parsley, for garnish
21 - white rice, for serving

# Instructions:

01 - In a large, heavy-bottomed 8-quart pot, brown the andouille sausage over medium heat. Cook until the sausage is nicely browned on all sides. Once browned, remove the sausage from the pot and set it aside on a plate. Leave any rendered fat in the pot, as it will add flavor to your roux.
02 - Add the vegetable oil or butter to the same pot over medium heat. Once hot, gradually whisk in the flour to create a roux. This is the foundation of your gumbo, so take your time with this step. Stir continuously with a wooden spoon to prevent burning. Cook the roux for about 20-30 minutes, until it reaches a dark brown color resembling milk chocolate. Be patient and maintain consistent stirring to achieve the perfect color without burning.
03 - Once your roux has reached the proper color, add the chopped onions, bell peppers, and celery (known as the "holy trinity" in Cajun cooking). Stir to combine with the roux and cook for 5 minutes, allowing the vegetables to soften slightly. Add the minced garlic and cook for an additional 30 seconds until fragrant.
04 - Add the browned andouille sausage back to the pot with the vegetable and roux mixture. Stir everything together and cook for an additional 5 minutes, allowing the flavors to blend and the sausage to infuse the base with its smoky flavor.
05 - Slowly pour in the seafood stock while stirring to incorporate it with the roux mixture. Bring the liquid to a boil, then reduce the heat to medium-low. Add the bay leaves, dried thyme, salt, cayenne, Bayou City All Purpose Seasoning, Bayou City Garlic Pepper, and hot sauce. Stir to combine all ingredients thoroughly.
06 - Let the gumbo simmer gently for about 45 minutes, allowing the flavors to meld and develop. During this time, occasionally skim off any foam or oil that rises to the surface to ensure a cleaner-tasting final dish.
07 - After the initial simmering period, stir in the gumbo filé powder. This traditional ingredient will help thicken the gumbo and add a distinctive flavor. Continue to simmer for another 15 minutes after adding the filé powder.
08 - Add the green onions (reserving some for garnish), crab legs, and peeled and deveined shrimp to the pot. Gently stir to incorporate. Cook for just 5-7 minutes until the shrimp turn pink and opaque. Be careful not to overcook the seafood, as it can become tough and rubbery.
09 - Taste the gumbo and adjust the seasoning if necessary, adding more salt, pepper, or hot sauce according to your preference. Remember that the flavors will continue to develop as the gumbo sits.
10 - Remove the bay leaves. Ladle the hot gumbo into shallow bowls over a scoop of cooked white rice. Garnish each serving with fresh chopped parsley and the reserved green onions. Serve immediately while hot, with additional hot sauce on the side for those who enjoy extra heat.

# Notes:

01 - The key to great gumbo is a properly cooked roux - take your time and stir continuously.
02 - For best results, use fresh seafood and add it only in the final minutes of cooking.
03 - If you don't have Bayou City seasonings, substitute with your favorite Cajun or Creole seasoning blend.
04 - Gumbo actually tastes better the next day, as the flavors have time to meld.
05 - Gumbo filé (ground sassafras leaves) should be added toward the end of cooking to preserve its thickening properties.

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