CAJUN SEAFOOD GUMBO WITH ANDOUILLE SAUSAGE

This is a recipe for Cajun seafood gumbo.  It is not made with tomatoes (New Orleans style) and the roux is a not real dark because of the seafood.  Gumbo is one of our favorite stews.  Now that we're in the midst of winter, it is a perfect warming dinner. 

6 T avocado oil or peanut oil, divided 

12 oz smoked andouille sausage, halved lengthwise, and sliced into ¼-inch pieces

1 yellow onion, diced

1 green bell pepper, diced

3 stalks celery, diced

2 cloves garlic, minced

½ cup all-purpose flour

2 T Cajun Seasoning (recipe follows)

1 t smoked paprika

3 cups seafood stock or clam broth

1 bottle Abita beer or other amber beer

1 T Worcestershire sauce

2 bay leaves

Sea salt and freshly ground black pepper

1 cup sliced okra

1 T filé powder (dried and ground leaves of the North American sassafras tree)

1 lb white fish, such as, cob, red snapper, or haddock, cut into bite-size pieces

1 lb medium shrimp, peeled and deveined

1 lb cleaned lump or jumbo crab meat

3 scallions, chopped, for garnish 

Louisiana or Crystal hot sauce, for the table

In a large cast-iron Dutch oven, fitted with a lid, add 1 tablespoon of the oil and cook the sausage until light brown, about 5 minutes.

Remove with a slotted spoon to a large bowl and set aside.

Stir in the “holy trinity” of onion, bell pepper, and celery.

Cook, stirring often, for 5 minutes.

Add the garlic and cook another minute.

Remove with a slotted spoon to the bowl with the sausage.

To make the roux, add the rest of the oil, whisk in the flour.

Cook over medium-high heat, whisking constantly. 

Let the roux cook until it’s a light tan.

Move the pot around if you have a hot spot on your stove.  

Burnt roux will make your entire gumbo taste burnt.

Lower heat to medium-low and let roux cook until it is a shade darker, (like the color of a new penny) about 3 to 4 more minutes.  

Add the Cajun Seasoning, paprika, seafood stock or clam broth, Worcestershire, beer, bay leaves, holy trinity, and the browned sausage.

Season to taste with salt and pepper.

Partially cover with a lid and simmer 5 minutes.

Add okra and fish and simmer another 5 minutes.

Add fish and simmer another 2 minutes.

Turn off heat and stir in filé powder and let sit for 5 minutes, while you set the table.

Ladle into bowls, sprinkle with scallions and serve with cooked white rice and French crusty bread.

Serves 4 to 6

Cajun Seasoning

3 T sweet or smoked paprika

3 T ground black pepper

2 T sea salt

2 T garlic powder

2 T onion powder

2 T dried thyme

1 T cayenne pepper

Pour above ingredients in a jar fitted with a lid. Shake well and store in a cool dark place for up to one year.