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Seafood Andouille Gumbo

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Seafood Andouille Gumbo

Ingredients

  • 1.5 lbs. medium shrimp with shells on (or 2 lbs. medium shrimp with heads on)
  • 2 cups onion, medium dice (about 1 large onion, reserve the skin)
  • 1 cup celery, medium dice (2-3 stalks, reserve the trimmings)
  • 1/4 cup + 6 tbsps vegetable oil
  • 1 lb. fresh or frozen (thawed) okra, sliced 1/4-inch thick (about 4 cups)
  • 1/2 cup flour
  • 1 cup green bell pepper, diced
  • 1 cup canned crushed tomatoes
  • 1/2 lb. fresh or pasteurized lump crabmeat
  • 1 tbsp dried thyme
  • 1 bay leaf
  • 2 tsps kosher salt
  • 1 tsp black pepper, freshly ground
  • 8 oz. andouille sausage, diced (here poppy calls for shucked oysters, but i didn’t have them and i prefer andouille – thus the substitution)
  • 1/2 cup green onions, thinly sliced
  • louisiana-style hot sauce, to taste
  • 1/4 cup hot cooked white rice per serving
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Published 2014-09-09 13:30:20 (2 years ago).

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