Seafood Gumbo

Name: Seafood Gumbo
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 8 servings
Ingredients: 1/4 cup canola or vegetable oil; 8 ounces andouille sausage, sliced 1/4-inch thick; 1/3 cup flour; 1 medium onion, diced; 1 green bell pepper, diced; 2 ribs celery, diced; 3 tablespoons garlic powder; 2 tablespoons seafood seasoning, such as Old Bay; 1 teaspoon chipotle chile powder; 1 teaspoon fresh thyme leaves; One 28-ounce can crushed tomatoes; 6 cups chicken stock; Salt and pepper; 1 pound lump crabmeat; 1 lobster tail, meat removed and diced into 1-inch pieces; 1 pound large shrimp, peeled and deveined; Basmati rice, for serving

Recipe courtesy of Rev Run's Sunday Suppers

Show: Rev Run's Sunday Suppers

Episode: Justine's Jazzy Jumbo Gumbo

Seafood Gumbo

2 Reviews

Level: Intermediate
Yield: 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

408

Total Fat

19

Saturated Fat

4

Carbohydrates

25

Dietary Fiber

4

Sugar

8

Protein

36

Cholesterol

192

Sodium

1188

Total: 1 hr 30 min
Active: 45 min

Level: Intermediate
Yield: 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

408

Total Fat

19

Saturated Fat

4

Carbohydrates

25

Dietary Fiber

4

Sugar

8

Protein

36

Cholesterol

192

Sodium

1188

Total: 1 hr 30 min
Active: 45 min

Ingredients

1/4 cup canola or vegetable oil

8 ounces andouille sausage, sliced 1/4-inch thick

1/3 cup flour

1 medium onion, diced

1 green bell pepper, diced

2 ribs celery, diced

3 tablespoons garlic powder

2 tablespoons seafood seasoning, such as Old Bay

1 teaspoon chipotle chile powder

1 teaspoon fresh thyme leaves

One 28-ounce can crushed tomatoes

6 cups chicken stock

Salt and pepper

1 pound lump crabmeat

1 lobster tail, meat removed and diced into 1-inch pieces

1 pound large shrimp, peeled and deveined

Basmati rice, for serving

Directions

Watch how to make this recipe.

Heat 1 tablespoon of the canola oil in a large Dutch oven over medium-high heat. Add the andouille and cook until browned, about 5 minutes; remove to a plate, leaving fat behind.
Reduce the heat to medium; add the remaining 3 tablespoons oil and the flour, and cook, stirring, until the roux reaches a light blond color, 5 to 6 minutes.
Add the onions, peppers and celery, and cook until the vegetables have softened, about 5 minutes.
Add the garlic powder, seafood seasoning, chipotle powder and thyme; cook for 1 minute.
Add the tomatoes, chicken stock and the cooked sausage, stirring until the roux is dissolved. Bring to a boil, then reduce to a simmer, and cook for 45 minutes to allow the flavors to develop. Season with salt and pepper to taste.
Ten minutes before serving, add the crabmeat, lobster and shrimp. Cook until the shrimp and lobster are pink and cooked through.
Serve over basmati rice.