A good gumbo takes hours to make.
However, the entire recipe can literally be blown in the first few minutes. Yep, this dish’s success hinges on the roux, which is the foundation to all gumbos. You’re basically scorching the flour in the hot oil (that’s why it turns that deep shade of brown), so do it slow and easy, kids. The stars of this gumbo are the fresh, shucked oysters and crab meat. Trust me, you’ll want to be alone with this dish.
How to shuck an oyster:
Andouille, Crab, Crayfish & Oyster Gumbo
- 1# jumbo lump blue crab meat
- 1# crayfish tail meat
- 1 # andouille sausage, sliced thin
- 3 cups shucked oysters and reserved juices
- 9T flour
- 8T canola oil
- 1 1/2 cups each diced celery, onion, red bell pepper
- 2 cups chopped fresh okra
- 18 ounces tomato puree
- 2T Worcestershire sauce
- 3T gumbo file powder (ground sassafras)
- 1 habanero, split
- 7 cups chicken stock
- 3 cups fish stock or clam juice
- 1T dried thyme
- 3 cloves minced garlic
- 1 bay leaf
Place the flour and oil in a large well-insulated soup pot over medium-low heat. Stir every 45 seconds as the roux turns blond, then brown then dark brown. This will take 15-20 minutes. When very dark brown and aromatic, add the vegetables, andouille sausage, herbs, spices and garlic. Saute until onions are glassy, add the tomato puree and stir. Add the stock and Worcestershire. Bring mixture to a boil, reduce heat to maintain a simmer, and simmer for 1 hour. Add the seafood and continue cooking for 10 minutes. Season with salt and pepper and serve.