Spicy Seafood Gumbo

Spicy Seafood Gumbo

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

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Spicy Seafood Gumbo

Fiona Kennedy
Servings

6-8

Prep Time

45 minutes

Cook Time

3 hours

Category

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

  1. 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.  
  2. 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.