Crab and oyster gumbo. Stir in the remaining filé powder and add the crab, oysters and their liquor. Seafood gumbo, made with shrimp, lots of crab, and usually oysters is definitely a Deep South tradition for Christmas. Mama always made her seafood gumbo on Christmas Eve and that was a tradition at our house.
It's terrific in its simplicity, with a foolproof roux (the mix of fat and flour that is the basis for all gumbos) that requires Stir in the remaining filé powder and add the crab, oysters and their liquor. Celebrity chef Andrew Zimmern learned to make gumbo on a trip in the Louisiana bayou. This version of the famous Cajun dish calls for andouille sausage and super spicy habanero chile, as well as fresh shellfish. You can have Crab and oyster gumbo using 19 ingredients and 2 steps. Here is how you cook it.
Ingredients of Crab and oyster gumbo
- Prepare 1/2 cup of all purpose flour.
- It's 1/2 cup of vegetable oil.
- Prepare 1 lb of Andouille Sausage, sliced 1/4 inch thick.
- You need 3 of Celery Ribs, cut into 1/2 inch dice.
- Prepare 1 of Onion, cut into 1/2 inch dice.
- Prepare 1 of Red bell pepper, cut into 1/2 inch dice.
- You need 1 of Habanero chile, minced and most seeds discarded.
- You need 3 of Garlic cloves, minced.
- You need 1/2 lb of okra, sliced 1/4 inch thick.
- Prepare 2 tsp of Dried thyme.
- Prepare 1 of Bay leaf.
- Prepare 3 tbsp of Gumbo file.
- It's 5 cup of Chicken stock.
- You need 3 cup of Bottled clam juice.
- You need 3 tbsp of Worcestershire sauce.
- It's 3 large of Tomatoes, fully chopped.
- You need 1 lb of lump crabmeat, picked over.
- You need 24 of Shucked oysters and their liquor.
- Prepare 1 of Salt and freshly ground peppet.
Stir in the remaining filé powder and add the crab, oysters, and their liquor. Your Oyster of the Day : Andouille, Crab and Oyster Gumbo. Yes, yes, yes, it is far to hot for gumbo! Andrew demystifies making a classic, hearty Creole-style gumbo with his bulletproof recipe.
Crab and oyster gumbo instructions
- In a pot, stir the flour and oil until smooth. Cook over moderate heat, stirring often, until the roux turns a rich brown color, 15 minutes. Add the andouille, celery, onion, bell pepper, habanero, garlic, okra, thyme, bay leaf, and half of the gumbo file, and cook over moderate heat, stirring until the onion is translucent. Add the stock, clam juice, worcestershire and tomatoes; bring to a boil. Reduce the heat to low and simmer for 1 hour, stirring..
- Stir in the remaining gumbo file and add the crab, oysters and their liquor. Season with salt and pepper and simmer gently for 1 minute to just cook the oysters..
You'll learn how to make a dark roux while practicing your knife skills on peppers, celery, and chives. This flavorful gumbo is packed with a variety of shellfish, including oysters, shrimp, and crab. It's thick and filling thanks to the generous amounts of veggies like beloved okra, which adds texture and an earthy flavor. Our version is seafood only but you can adjust the meats to your liking, maybe all. Cooks make gumbo with nutria, a giant, water-dwelling rodent.