Seafood and Andouille Gumbo

Chef Larry "Lee" White, HEB Seafood Manager

Seafood and Andouille Gumbo

Serves: 6-8




1 1/2 cups HEB vegetable oil

1 1/2 cup HEB bleached all-purpose flour

2 cups chopped yellow onions

1 cup chopped green bell peppers

1 cup chopped celery

3 jalapenos chopped

1/2 pound andouille or other smoked sausage, finely chopped, plus 1 pound andouille, cut crosswise into 1/4 inch thick slices

Adams Reserve Cajun Seasoning (HEB Cooking Connection)

2 1/2 quarts HEB Chicken Stock

1 dozen frozen gumbo crab, thawed

2 pounds medium shrimp, peeled and deveined

2 pounds Louisiana Crawfish tails

2 tablespoons chopped green onions or scallions (green part only)

2 tablespoons chopped fresh parsley

6 cups cooked long grain white rice, warm



In a large, heavy pot or a Dutch oven over medium heat, combine oil and flour.  Stirring slowly and constantly, make a dark brown roux, the color of chocolate, 20 to 25 minutes.  Add the chopped onions, bell peppers, jalapenos, chopped celery and 1/2 pound andouille sausage.  Season with Adams Reserve Cajun Rub.  Cook, stirring, until the vegetables are very soft, about 8-10 minutes.  Add the stock and gumbo crabs, stir until the roux mixture and broth are well combined.  Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, for about 1 hour or so.  Meanwhile,  season the remaining seafood with Cajun seasoning.  Add the seafood and remaining sausage to the gumbo.  Cook an additional 15 minutes.  Remove from the heat and let sit for 5 minutes before skimming off the fat that has risen to the surface.  Taste for seasonings and adjust.  Stir in the green onions and parsley and serve the gumbo in individual soup or gumbo bowls with the rice.  For more heat sprinkle cayenne pepper on top over your bowl of gumbo.

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