Ingredients
-
1/2 cup oil
-
3/4 cup flour
-
1 large onion, chopped
-
1 red bell pepper, chopped
-
4 celery ribs, chopped
-
6 cloves garlic, minced
-
1 (28 ounce) can crushed tomatoes
-
1 lb okra, trimmed and sliced
-
1 gallon chicken stock or 1 bottle clam juice
-
2 bay leaves
-
1 teaspoon thyme
-
1 teaspoon oregano
-
1 teaspoon hot pepper sauce
-
salt
-
fresh ground black pepper
-
cayenne pepper
-
1 lb andouille sausage, sliced about 1/4 inch thick on the bias,browned,fat removed
-
3 lbs medium shrimp, peeled and deveined seasoned with
-
1 tablespoon creole seasoning or 1 tablespoon Old Bay Seasoning
-
2 lbs fresh lump crabmeat, picked over
-
6 cups cooked long-grain white rice
-
1 green bell pepper, chopped
Instructions
- Heat the oil in a large heavy pot and add the flour.
- Cook the roux, stirring constantly.
- Just as the roux reaches light brown color, add the vegetables and stir.
- When the vegetables are tender, add the stock, spices, cooked andouille sausage, salt, and peppers.
- Stir until the roux is dissolved, and simmer over low heat for one hour.
- Add the shrimp about 5 minutes before serving, then add the crabmeat by the handful, then cook over low heat just until the shrimp turn pink and the crabmeat is warmed through.
- remove bay leaves.
- Serve in large soup or gumbo bowls over about 1/2 cup of cooked rice per serving.