Shrimp and Crab Gumbo
 
Ingredients
  • 1 pound andouille sausage, sliced
  • 1 cup plus 1 tablespoon vegetable oil, divided
  • 2 cups finely chopped onion
  • 1 cup finely chopped green bell pepper
  • 1 cup finely chopped celery
  • 2 tablespoons minced garlic
  • 1 cup Dry Roux (recipe follows)
  • 8 cups seafood stock
  • 1 (12-ounce) bottle amber beer
  • 1 tablespoon Cajun seasoning*
  • 2 teaspoons Worcestershire sauce
  • 1½ teaspoons kosher salt
  • 1 teaspoon dried thyme
  • ½ teaspoon cayenne pepper
  • 2 dried bay leaves
  • 2 pounds peeled and deveined jumbo shrimp (tails left on)
  • 1 pound lump crabmeat, picked free of shell
  • Hot cooked rice, to serve
  • Garnish: chopped fresh parsley, sliced green onion
Instructions
  1. In a large Dutch oven, cook andouille over medium heat, stirring occasionally, until lightly browned; remove using a slotted spoon, and let drain on paper towels.
  2. Add 1 tablespoon oil to pot; heat over medium heat. Add chopped onion, bell pepper, and celery; cook, stirring constantly, until tender, about 15 minutes. Add garlic, and cook for 30 seconds.
  3. In a small saucepan, heat remaining 1 cup oil over medium heat; whisk in Dry Roux. Pour over onion mixture, whisking until well combined. Gradually stir in stock. Add beer, and stir until combined. Add andouille, Cajun seasoning, Worcestershire, salt, thyme, cayenne, and bay leaves. Bring to a boil. Reduce heat, and simmer, stirring occasionally, for 1½ hours.
  4. Stir shrimp into gumbo; cook until shrimp are pink and firm, 3 to 5 minutes. Remove from heat; add crab, and gently stir until combined. Discard bay leaves. Serve with rice. Garnish with parsley and green onion, if desired.
Notes
*We used Slap Ya Mama Cajun Seasoning.
Recipe by Louisiana Cookin' at https://louisianacookin.com/shrimp-and-crab-gumbo-with-dry-roux/