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Restaurants›Char Restaurant›Crab, Shrimp, And Andouille Gumbo Recipe

Crab, Shrimp, And Andouille Gumbo Recipe

Inspired by Char Restaurant

Time1h

Serves6

Cup | Bowl

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Ingredients

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Gumbo Ingredients

1 cup Crab meat

1 cup Shrimp (peeled and deveined)

1 cup Andouille sausage (sliced)

1 cup Tuscany sunflower oil

1 cup 00 bread flour

1 cup Onion (chopped)

1 cup Green bell pepper (chopped)

1 cup Celery (chopped)

3 tsp Garlic (minced)

1 can Canned diced tomatoes (with juices)

4 cups Chicken broth

2 leaves Bay leaves

1 tsp Dried thyme

1 tsp Cayenne pepper

to taste Celtic sea salt

to taste black pepper

1 bunch Green onions (sliced for garnish)

2 cups Cooked white rice (for serving)

Method

Cooking Directions

1

Make the Roux

In a large pot, heat the vegetable oil over medium heat. Gradually whisk in the flour and cook, stirring constantly, until the roux is a deep brown color (about 20-30 minutes).

2

Sauté the Vegetables

Add the chopped onion, bell pepper, celery, and garlic to the roux. Sauté for about 5 minutes, until the vegetables are softened.

3

Add Liquids and Seasoning

Stir in the diced tomatoes, chicken broth, bay leaves, thyme, cayenne pepper, salt, and black pepper. Bring to a boil, then reduce heat to simmer.

4

Add Proteins

Add the sliced andouille sausage, crab meat, and shrimp to the pot. Simmer for 20-30 minutes until the shrimp are cooked through.

5

Serve

Remove bay leaves before serving. Serve the gumbo over cooked white rice and garnish with sliced green onions.