Paul Prudhommes Cajun Seafood Gumbo With Andouille Recipes

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PAUL PRUDHOMME'S CAJUN SEAFOOD GUMBO WITH ANDOUILLE



Paul Prudhomme's Cajun Seafood Gumbo with Andouille image

Categories     Sausage     Dinner     Soup/Stew     Shellfish     Wheat/Gluten-Free

Number Of Ingredients 19

2 cups chopped onions
1 1/2 cups chopped green bell peppers
1 cups chopped celery
2 bay leaves
2 teaspoons salt
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
3/4 cup vegetable oil
3/4 cup all-purpose flour (sub rice flour for GF)
1 tablespoon minced or pressed garlic
5 1/2 cups seafood stock
1 pound andouille, cut into 1/2 inch pieces
1 pound peeled medium shrimp
9 ounces medium-large oysters in their liquor (about a dozen)
3/4 pound crab meat (picked over)
2 1/2 cups hot cooked rice

Steps:

  • Combine onions, bell peppers, and celery in a medium-size bowl and set aside. In a small bowl combine next 7 ingredients for seasoning; mix well and set aside.
  • Heat the oil in a large skillet over high heat until it starts to smoke, about 5 minutes.
  • Gradually add the flour, whisking constantly with a metal whisk. Continue cooking and whisking until roux is dark red-brown to black, 2-4 minutes.
  • Immediately add half the vegetable mirepoix and stir well, switching to a spoon if necessary, 1 minute.
  • Add the remaining vegetables, continuing to stir, about 2 minutes. Add the seasoning mix and continue to cook, about 2 minutes.
  • Add garlic, stirring well for another minute. Remove from heat.
  • Place the stock in a 5 1/2-qt saucepan or Dutch oven and bring to boil. Add roux mixture by spoonfuls, stirring until dissolved in between each addition. Bring back to boil.
  • Add andouille and return to boil again; continue boiling for 15 minutes, stirring occasionally. Reduce heat and simmer 10 minutes.
  • Add the shrimp, undrained oysters, and crab meat. Return to boil, stirring occasionally.
  • Remove from heat, skim oil from surface, and serve over rice.

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