Andouille, Crab and Oyster Gumbo

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?

 

Pots on Fiyo (Filé Gumbo)

Shrimp stock thickened with sassafras and loaded with lump crab, andouille sausage, jumbo shrimp, garlic, celery, onions and green bell peppers, seasoned with oregano, cumin,  bay, thyme and mace..

Pots on Fiyo (Filé Gumbo)

For hundreds of years the Choctaw Indians have had a settlement at Bayou Lacombe on the North Shore of Lake Pontchartrain; they had a way of making Gumbo long before the Africans and Europeans arrived..  –NOLA Cuisine

Related Articles

  • Harlem’s Danny Glover’s Seafood Gumbo (harlemworldblog.wordpress.com)

Creole Beans and Rice

A densely nutritious dish with tender kidney beans, Andouille sausage, okra, kale and aged Basmati rice..

Creole Beans and Rice

Creole Beans and Rice

Soak dried red beans overnight.  Rinse, cover with fresh filtered water and bring to a boil.  Add a bay leaf, reduce heat and simmer until just tender, about 2 hours.

Sauté bias-cut Andouille sausage with a little pancetta or fatty bacon until browned.  Add diced yellow onions, celery and bell peppers and cook until vegetables soften.

Add okra, seeded jalapeño, garlic, and chiffonade of kale and sauté 2-3 minutes.

Add cooked beans, black pepper, caraway, dill, oregano, cumin, thyme and paprika and simmer 20 minutes, adding bean-cooking water as needed to keep moist.

To serve, mound Basmati rice in the center of a bowl or dinner plate and ladle bean mixture around the perimeter.  Offer Louisiana hot sauce on the side.


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