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Chef John D. Folse's Louisiana Seafood Gumbo

Chef John D. Folse's Louisiana Seafood Gumbo


1 pound shrimp (35-count), peeled and deveined
1 pound jumbo lump crabmeat
2 dozen oysters, shucked with liquid reserved
1 pound claw crabmeat
1 cup chopped frozen okra
1 cup vegetable oil
1 cup flour
2 cups onions, diced
1 cup celery, diced
1 cup bell pepper, diced
1/4 cup garlic, minced
1/2 pound andouille sausage, sliced
3 quarts shellfish stock, and more if necessary
2 cups green onions, sliced
1/2 cup parsley, chopped
Optional salt and cayenne pepper
Optional Louisiana hot sauce
Optional cooked white rice

Cooking Instructions

In a 7-quart cast iron Dutch oven, heat oil over medium-high heat. Whisk in flour, stirring constantly until brown roux is achieved. Add onions, celery, bell peppers, and garlic. Sauté 3 to 5 minutes or until vegetables are wilted. Blend in andouille and sauté an additional 3 to 5 minutes. Stir in claw crabmeat, 1/2 cup shrimp and okra. Slowly add hot shellfish stock, one ladle at a time, stirring constantly. Bring to a low boil, reduce to simmer and cook 30 minutes. If necessary, additional stock may be used to retain volume. Add green onions and parsley. Season to taste using salt, cayenne, and hot sauce. Fold in shrimp, lump crabmeat, oysters, and reserved oyster liquid. Return to low boil and cook approximately 5 minutes. Adjust seasonings if necessary. Serve over cooked rice.

Equipment List

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