Crab and Shrimp Gumbo
This New Orleans inspired seafood gumbo owes it flavor to a delicious roux, cajun seasoning, and subtly sweet and tender shrimp and crab. Serve over a bed of rice for a flavorful, well-balanced and hearty meal enjoyed any time of the year.
INGREDIENTS
Roux
1/2 C herb butter
3/4 C Flour
Veggies
2 cups celery (medium diced)
2 cups bell pepper (red and green; med diced)
2 cups roasted onions (chopped)
2oz roasted chopped garlic
½ tsp Thyme
½ tsp Rosemary
1 tsp Oregano
1/2 tsp Dried habanero, finely chopped
1 Tbsp olive oil
Liquids
4 C fish stock
4 C beef stock
1 Tbsp White vinegar
1 Tbsp Worcestershire
2 bay leaves
1 Tbsp Old Bay Cajun seasoning
2 Tbsp Tomato paste
1 tsp Salt
1 tsp Pepper
1 lb Crabmeat
1-2 lbs shrimp, peeled and cooked
2 C Sliced sausage, browned
Rice, for serving
INSTRUCTIONS
- Wash and chop veggies. Toss will olive oil and fresh herbs and roast in the oven at 350°F until charred, about 30 minutes.
- While veggies are roasting, make the roux. In large stockpot, melt butter and slowly whisk in flour, continuously stirring over medium heat until brown, about 30 minutes. It should have a nutty aroma.
- In same pot, add in beef stock and fish stock, vinegar, Worcestershire, 2 bay leaves, seasoning and charred vegetables. Bring to boil and simmer for 20 minutes.
- Add proteins and tomato paste, seasoning with salt and pepper to taste. Let cook for 15 more minutes on a medium simmer.
- Enjoy with rice.
