Our award-winning Spicy Seafood Seasoning makes this seafood gumbo anything but mild-mannered.
Spicy Seafood Gumbo
Spicy Seafood Gumbo
Fiona Kennedy
6-8
45 minutes
3 hours
Main dish
Ingredients
2 lb. raw shrimp, shell-on
6 cups low-sodium or unsalted chicken stock
1/2 cup vegetable oil
1/2 cup all-purpose flour
1 large onion, cut into 1/2-in. dice (about 1 1/2 cups)
1 green bell pepper, cut into 1/2-in. dice (about 1 cup)
1 red bell pepper, cut into 1/2-in. dice (about 1 cup)
3 celery stalks, cut into 1/2-in. dice (about 1 cup)
2 garlic cloves, peeled and minced (about 2 tsp.)
1 cup crushed tomatoes
1/4 cup Spicy Seafood Seasoning (7008)
1 Tbs. Worchestershire
6 oz. Andouille sausage, cut into 1/2-in. dice (about 1 cup)
8-oz. picked lump crab meat
4 green onions, thinly sliced, for garnish
Directions
Heat oven to 350F. Peel and devein shrimp, reserving the shells. Place large pot over medium-high heat and add shrimp shells. Cook 2-3 minutes, or until shells turn pink. Add chicken stock and bring mixture to a boil. Reduce heat to maintain a gentle simmer, and cook for one hour.
Whisk together vegetable oil and flour in a large Dutch oven. Place in oven and cook, stirring occasionally, for 1 to 1 1/2 hours. You want your roux to be a medium caramel color. Remove pot from oven and place on stove. Turn the heat to medium-high and add onion, peppers and celery. Cook, stirring frequently, for 8-10 minutes, or until vegetables have softened. Stir in garlic and cook 1 minute. Add tomatoes, Spicy Seafood Seasoning, Worchestershire and cook 2 minutes. Strain chicken and shrimp broth into a large pitcher, and slowly stream it into the pot with the vegetables, stirring constantly. Bring mixture to a simmer, then reduce heat to low and cook 30 minutes, stirring occasionally. Add Andouille sausage and cook 5 minutes. Stir in shrimp and bring mixture back to a simmer. Remove pot from heat and cover for 10 minutes. Uncover pot and stir in crab meat. Serve hot over rice and garnish with sliced green onions.