Name: Spicy Seafood Gumbo
Prep time: 45 min
Cook time: 3 h
Total time: 3 h 45 min
Yield: 6-8
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

Our award-winning Spicy Seafood Seasoning makes this seafood gumbo anything but mild-mannered.

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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.

Spicy Seafood Gumbo