Chef John D. Folse's Louisiana Seafood Gumbo

1 poundshrimp (35-count), peeled and deveined
1 poundjumbo lump crabmeat
2 dozenoysters, shucked with liquid reserved
1 poundclaw crabmeat
1 cupchopped frozen okra
1 cupvegetable oil
1 cupflour
2 cupsonions, diced
1 cupcelery, diced
1 cupbell pepper, diced
1/4 cupgarlic, minced
1/2 poundandouille sausage, sliced
3 quartsshellfish stock, and more if necessary
2 cupsgreen onions, sliced
1/2 cupparsley, chopped
Optionalsalt and cayenne pepper
OptionalLouisiana hot sauce
Optionalcooked white rice


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.

Page 1