PREP TIME: 20 mins | COOK TIME: 2 hrs 10 mins | TOTAL TIME: 2 hrs 30 mins | SERVINGS: 10
This Seafood Gumbo is an excellent dish packed with shrimp and crab. Super delicious with a nice spicy kick. Serve this with rice for an easy and quick meal anytime!
Ingredients
1 lb andouille sausage, sliced
1 lb lump crabmeat
1/2 c. vegetable oil
1/2 c. butter, divided
2 lbs unpeeled fresh large shrimp
2 (32 oz.) cartons of chicken broth
1 c. all-purpose flour
1 c. finely chopped green bell pepper
2 c. finely chopped yellow onion
1 c. finely chopped celery
2 tbsp minced garlic
2 tsp Worcestershire sauce
1 tbsp Cajun seasoning
1 tsp dried thyme
1/2 c. green onion tops
1 (12 oz.) bottle of amber beer
1/4 c. chopped fresh parsley
Cooked rice for serving
2 bay leaves
How to make Seafood Gumbo
Step 1: In a large pot, place the peeled and deveined shrimp. Keep in the fridge until needed.
Step 2: Melt 1/4 c. butter in a large pot over medium heat. Once the butter has melted, add the shrimp shells and cook until pink. Then, pour in the broth. Bring to a boil, then decrease the heat. Let everything simmer for about 15 minutes. Take off the heat and keep the broth warm until needed.
Step 3: Cook the sausage in a large Dutch oven until browned. Set the cooked sausage aside when done.
Step 4: To the Dutch oven, add the oil and the rest of the 1.4 c butter. Melt the butter over medium heat. Then, add the flour and whisk well using a wooden spoon until smooth.
Step 5: Adjust the heat to medium-low and cook for about 30 to 40 minutes until the roux is dark caramel, stirring often. Next, add the onion and continue to cook for additional 5 minutes, stirring occasionally.
Step 6: Next, add the green pepper along with the celery. Continue to cook for additional 5 minutes, stirring often. Add the garlic and cook for another minute. Pour in the beer and stir well.
Step 7: Through a fine-meshed sieve, pour the shrimp stock into the Dutch oven. Add the Cajun seasoning along with the Worcestershire sauce, thyme, and bay leaves. Then, add the andouille sausage. Bring everything to a boil, then adjust the heat to medium-low. Put the lid on and simmer for 1 1/2 hours.
Step 8: Next, add the green onions along with parsley and shrimp. Once the shrimps are pink, take the pot off the heat and stir in the crab meat.
Step 9: Serve the Seafood Gumbo right away with white rice. Enjoy!
Ingredients
- 1 lb andouille sausage, sliced
- 1 lb lump crabmeat
- 1/2 c. vegetable oil
- 1/2 c. butter, divided
- 2 lbs unpeeled fresh large shrimp
- 2 (32 oz.) cartons of chicken broth
- 1 c. all-purpose flour
- 1 c. finely chopped green bell pepper
- 2 c. finely chopped yellow onion
- 1 c. finely chopped celery
- 2 tbsp minced garlic
- 2 tsp Worcestershire sauce
- 1 tbsp Cajun seasoning
- 1 tsp dried thyme
- 1/2 c. green onion tops
- 1 (12 oz.) bottle of amber beer
- 1/4 c. chopped fresh parsley
- Cooked rice for serving
- 2 bay leaves
Instructions
Step 1: In a large pot, place the peeled and deveined shrimp. Keep in the fridge until needed.
Step 2: Melt 1/4 c. butter in a large pot over medium heat. Once the butter has melted, add the shrimp shells and cook until pink. Then, pour in the broth. Bring to a boil, then decrease the heat. Let everything simmer for about 15 minutes. Take off the heat and keep the broth warm until needed.
Step 3: Cook the sausage in a large Dutch oven until browned. Set the cooked sausage aside when done.
Step 4: To the Dutch oven, add the oil and the rest of the 1.4 c butter. Melt the butter over medium heat. Then, add the flour and whisk well using a wooden spoon until smooth.
Step 5: Adjust the heat to medium-low and cook for about 30 to 40 minutes until the roux is dark caramel, stirring often. Next, add the onion and continue to cook for additional 5 minutes, stirring occasionally.
Step 6: Next, add the green pepper along with the celery. Continue to cook for additional 5 minutes, stirring often. Add the garlic and cook for another minute. Pour in the beer and stir well.
Step 7: Through a fine-meshed sieve, pour the shrimp stock into the Dutch oven. Add the Cajun seasoning along with the Worcestershire sauce, thyme, and bay leaves. Then, add the andouille sausage. Bring everything to a boil, then adjust the heat to medium-low. Put the lid on and simmer for 1 1/2 hours.
Step 8: Next, add the green onions along with parsley and shrimp. Once the shrimps are pink, take the pot off the heat and stir in the crab meat.
Step 9: Serve the Seafood Gumbo right away with white rice. Enjoy!
