Louisiana Seafood Gumbo - cooking recipe

Ingredients

1 lb. (35 count) shrimp, peeled and deveined
1 lb. jumbo lump crabmeat
2 doz. shucked oysters (reserve liquid)
1 c. vegetable oil
1 1/2 c. flour
2 c. chopped onions
1 c. chopped celery
1 c. chopped bell pepper
1/4 c. diced garlic
1/2 lb. sliced andouille sausage
1 lb. claw crabmeat
3 qt. shellfish stock
2 c. sliced green onions
1/2 c. chopped parsley
salt and cayenne pepper to taste
dash of Louisiana gold pepper sauce

Preparation

In a 2-gallon stock pot, heat oil over medium-high heat.
Once oil is hot, add flour and stir constantly with wire whisk until brown roux is achieved.
Do not allow roux to scorch.
Should black specks appear in roux, discard and begin again.
Once roux is golden brown, add onions, celery, bell pepper and garlic.
Saute approximately 3 to 5 minutes or until vegetables are wilted.
Add andouille, blend well into vegetable mixture and saute an additional 2 or 3 minutes.
Add claw crabmeat and stir into roux as this will begin to add seafood flavor to the mixture.
Slowly add hot shellfish stock, one ladle at a time, stirring constantly, until all is incorporated.
Bring to a low boil, reduce to simmer and cook approximately 30 minutes.
Add additional stock, if necessary to retain volume.
Add green onions and parsley and season to taste using salt, pepper and Louisiana gold pepper sauce. Fold shrimp, lump crabmeat, oysters and reserved liquid into soup. Return to a low boil and cook approximately 5 minutes.
Adjust seasonings and serve over cooked rice.
Serves 12.
Preparation time:
1 hour.