Seafood Gumbo

Ingredients

• 8 ounces andouille sausage or tasso ham, cut into ½-inch-thick slices or chunks
• 4 tablespoons (½ stick) butter
• ¼ cup vegetable oil
• ½ cup all-purpose flour
• 2 onions, chopped
• 3 celery ribs, chopped
• 1 large green bell pepper, chopped
• 4 to 6 garlic cloves, minced
• 1 to 2 jalapeño or serrano peppers, seeded and minced
• 1 bay leaf
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ½ teaspoon cayenne pepper
• Hide ingredients for 5 cups Shrimp or Shellfish Stock, Fish Stock, Quick Seafood Stock, Poultry Stock, or Chicken Broth 1 5 cups Shrimp or Shellfish Stock, Fish Stock, Quick Seafood Stock, Poultry Stock, or Chicken Broth (opens in new tab) 5 cups Shrimp or Shellfish Stock, Fish Stock, Quick Seafood Stock, Poultry Stock, or Chicken Broth
  • Shells from 2 pounds shrimp, or 2 picked crab or lobster carcasses, organs and gills removed
  • 2 tablespoons vegetable oil
  • 1 small unpeeled onion, thinly sliced
  • 1 small carrot, thinly sliced
  • 1 celery rib, thinly sliced
  • 1 bay leaf
  • 1 ½ teaspoons lightly crushed black peppercorns
  • (Splash of Pernod or ¼ teaspoon fennel seeds)
  • Cold water to cover

  Sub-recipe steps

  1. Have ready: Shells from 2 pounds shrimp, or 2 picked crab or lobster carcasses, organs and gills removed
  2. Rinse the shells or carcasses and drain well. Wrap larger crab and lobster shells in a kitchen towel and smash them into small pieces with a rolling pin or the spine of a large knife. Heat in a stockpot over medium-high heat: 2 tablespoons vegetable oil
  3. Add the shells and cook, stirring occasionally, until their color brightens and they become aromatic, 3 to 5 minutes. Add: 1 small unpeeled onion, thinly sliced; 1 small carrot, thinly sliced; 1 celery rib, thinly sliced; 1 bay leaf; 1 ½ teaspoons lightly crushed black peppercorns; (Splash of Pernod or ¼ teaspoon fennel seeds)
  4. Add: Cold water to cover
  5. Bring almost to a boil, reduce the heat, and simmer gently, partially covered, for 30 minutes. Strain well. Let cool uncovered, then refrigerate covered. Use within 4 days or freeze for up to 6 months.
• 8 ounces peeled shrimp
• 8 ounces lump crabmeat, picked over for shells and cartilage
• (1 ½ cups sliced okra)
• 16 medium to large live oysters, shucked, with juices strained and added, or about 1 pint of pasteurized oysters, with their liquor
• Salt and black pepper to taste
• Cooked jasmine rice
• Chopped parsley or celery leaves
• Chopped green onion
• (Filé powder)
• Louisiana-style hot sauce