Andouille, Crab and Oyster Gumbo

December 24, 2011 at 3:12 pm (Comfort food, Cooking, Fats, Oils, Fish and Fishery, Food, Fruits, Vegetables, Plants, Meat, Poultry, Game, Real Food, Recipes, Traditional Food) (Andouille, Andrew Zimmern, Gumbo, Stock (food))

Chocolate-colored roux, the Cajun/Creole “holy trinity” of red bell pepper, celery and roux, homemade shrimp stock, pecan wood-smoked Andouille, fresh crab and oysters..

For the Gumbo (from a recipe by Andrew Zimmern, with slight modifications)

1/2 cup organic, all-purpose flour
4 ounces pastured butter
1 Spanish onion, cut into 1/2-inch dice
1 fresh bay leaf
5 cups homemade shrimp stock (substitute chicken stock)
3 garlic cloves, minced
2 teaspoons dried thyme
1 jalapeno, minced
1/2 pound fresh okra, sliced 1/4 inch thick
3 large tomatoes, finely chopped
1 pound andouille sausage, sliced 1/4 inch thick
3 cups bottled clam juice
1 pound lump crabmeat, picked over
2 dozen shucked oysters and their liquor
3 tablespoons organic Worcestershire sauce
1 red bell pepper, cut into 1/2-inch dice
3 tablespoons filé powder (divided)
3 large celery ribs, cut into 1/2-inch dice
sea salt and black pepper
parsley, chopped for garnish
green onions, sliced for garnish

In a large pot, stir the flour and butter until smooth. Cook over moderate heat, stirring every 45 seconds, until the roux turns a rich brown color, about 20 minutes.

Add the Andouille, celery, onion, red pepper, jalapeno, garlic, okra, thyme, bay leaf and half of the filé powder and cook over moderate heat, stirring occasionally, until the onion is translucent, about 5 minutes.

Add the stock, clam juice, Worcestershire and tomatoes and bring to a boil. Reduce the heat to low and simmer for 1 hour, stirring occasionally. Stir in the remaining filé powder and add the crab, oysters and their liquor. Season with salt and pepper and simmer gently for 1 minute to just cook the oysters. Serve the gumbo with rice or bread.

Not the same recipe, but who doesn’t miss Justin Wilson?

7 Comments

Steph@TheChickpeaChickadee said,

December 24, 2011 at 3:31 pm

This looks divine. I’ve been craving gumbo.

Reply
- Ren said,
  
  December 24, 2011 at 3:49 pm
  
  Thanks! Me too! It’s even better the 2nd day :-)
  
  Reply
Brendy said,

December 26, 2011 at 9:15 am

Perfect for Holiday fare!

Reply
Carolyn said,

December 27, 2011 at 7:51 am

You’ve done it again Ren!! This is a must try for me when I get to the city to pick up some of the ingredients I can’t get out here in the sticks. Justin was a character wasn’t he? I remember watching him as a kiddo, but never tasted cajun anything until 14 years ago.

Reply
- Ren said,
  
  December 28, 2011 at 2:06 am
  
  Thanks, Carolyn! The recipes were okay, but I enjoyed watching Mr. Wilson for his wild stories and manner of speech.
  
  Reply
Gumbo, Yo! | The Yum Yum Gumbo, Yo! | A Southern Guy's Blog about Eating said,

January 13, 2012 at 7:55 pm

[...] Andouille, Crab and Oyster Gumbo [...]

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Crevettes à la Créole « Edible Aria said,

June 23, 2012 at 3:16 pm

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