An incredible Cajun stew jam packed with shrimp, oysters, crab claws, and sausage. You don’t have to travel to the bayou to get your hands on this authentic gumbo.
Servings: 10
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/4 cups vegetable oil
- 3 cups chopped yellow onion
- 1 1/2 cups chopped red bell pepper
- 1 1/2 cups chopped celery
- 4 bay leaves
- 3 quarts chicken broth
- 2 lbs Conecuh Hickory Smoked Sausage sliced 1/2 inch thick and cooked
- 1 lb fresh crab claws
- 1 lb fresh shucked oysters
- 1 1/2 lbs large fresh shrimp peeled and deveined (tails left on)
- 1 tbsp Creole seasoning
- 1 to 2 tsp ground red pepper
- hot cooked rice to serve
Instructions
- In a large Dutch oven, whisk together flour and oil over medium heat.
- Cook, stirring constantly, until flour mixture turns dark brown, about 15 minutes.
- Add onion, bell pepper, celery, and bay leaves, stirring to combine. Gradually add broth, whisking until combined. Bring to a boil; reduce heat to low.
- Simmer, uncovered, 1 hour and 30 minutes, stirring occasionally.
- Add sausage, crab claws, and oysters; cook 10 minutes.
- Add shrimp; cook until pink and firm, about 5 minutes.
- Stir in Creole seasoning and red pepper.
- Serve with rice.
Tried this recipe?Let us know how it was!
I started cooking thus Gumbo three and 1/2 years ago as a recipe I conjured up. the only difference is I put Connech Sausage that I cut in somewhere between 1/4 and 1/2 inch thick and cook it till brown with what I consider 70 to 80% of the fat cooked out of it. then I add it 30 to 40 minutes before I add the oysters and crab claws so the wonderful flavor will have time to incorporate with the rest of the ingredients. if there is any left for the next day all those ingredients have mingled together. now thats your winner at least for me