Winter Warmers: Seafood and Sausage Gumbo At the dawn of winter, we crave soup. As the season...
Winter Warmers:
Seafood and Sausage Gumbo
At the dawn of winter, we crave soup. As the season settles in, we find… >
Winter Warmers:
Seafood and Sausage Gumbo
At the dawn of winter, we crave soup. As the season settles in, we find ourselves upgrading to more hearty stews. By the time late January’s deep-freeze rolls around? Gumbo, please! Native to Louisiana, this spicy hug-in-a-bowl warms you from the inside out, from ruddy nose to chilly toes. Brimming with seafood and Andouille sausage, this fully-loaded version is a one-pot wonder that’ll keep you cozy all weekend long. Can you add cornbread? Well, of course you can add cornbread — you can always add cornbread.
WHAT YOU’LL NEED
1/2 cup flour
1/2 cup canola oil
2 small yellow onions, chopped
4 stalks celery, chopped
1 bell pepper, seeded and chopped
1 cup okra, sliced
8 cups seafood stock
1 tablespoon Worcestershire sauce
1 teaspoon cayenne pepper
2 bay leaves
Salt and pepper, to taste
1 link Andouille sausage
1 pound crabmeat (if using fresh crabs, reserve claws for serving)
1 pound shrimp, shelled and deveined
1/2 cup fresh parsley, chopped
Juice of one lemon
One bunch scallions, chopped, green parts only
HOW TO MAKE IT…
In a large stock pot, heat flour and oil, whisking frequently for about 2 hours to make a dark roux. (We know, we know. But a slow-cooked, well-loved roux is worth the effort!) When the roux is ready, add onion, celery, pepper and okra; cook for 10-15 minutes or until fragrant and soft. Note: The okra will appear slimy and the mixture should be thick—this is important to thicken soup. Add seafood stock, Worcestershire, cayenne, bay leaves, salt and pepper. Bring to a boil, then lower heat and simmer for 30 minutes. Meanwhile, in a skillet with a bit of oil, saute the shrimp and sausage until cooked through. (The shrimp will only need a couple minutes on each side, and the sausage several more, depending on the size.) Once cooked, remove shrimp and set aside. Allow sausage to rest at least 5 minutes before slicing, then set aside. Once the gumbo has simmered, add crabmeat, shrimp and sliced sausage; cook to heat through. Add parsley and lemon juice and stir to incorporate. Remove from heat, sprinkle with scallions and serve.
