Paul Prudhommes Cajun Seafood Gumbo With Andouille
PAUL PRUDHOMME'S CAJUN SEAFOOD GUMBO WITH ANDOUILLE
Categories Sausage Dinner Soup/Stew Shellfish Wheat/Gluten-Free
Number Of Ingredients 19
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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