Prep Time: 20 mins | Cook Time: 2 hrs 10 mins | Total Time: 2 hrs 30 mins | Yield: 10 Servings
I love this dish! The completeness of this Seafood Gumbo will make you full for the rest of the day! This is a must-try, friends! Feel free to add more ingredients if you want. Enjoy!
Ingredients:
2 lbs unpeeled fresh large shrimp
1/2 c butter, divided
2 (32-oz) cartons chicken broth
1 lb Andouille sausage, sliced
1/2 c vegetable oil
1 c all-purpose flour
2 c finely chopped yellow onion
1 c finely chopped green bell pepper
1 c finely chopped celery
2 tbsp minced garlic
1 (12-oz) bottle amber beer
1 tbsp Cajun seasoning
2 tsp Worcestershire sauce
1 tsp dried thyme
2 bay leaves
1/2 c green onion tops
1/4 c chopped fresh parsley
1 lb lump crabmeat
Cooked rice for serving
Directions:
Step 1: Devein the peeled shrimp and place its shells in a large pot.
Step 2: Place the shrimp in the fridge to keep them fresh.
Step 3: Place the large pot on the stove and turn the heat to medium.
Step 4: Add in butter and allow it to melt.
Step 5: Cook the shells of the shrimp until they become pink.
Step 6: Add in the broth and allow it to boil.
Step 7: Reduce the heat and simmer for about 15 minutes.
Step 8: Remove the pot from the heat and set aside.
Step 9: Place a Dutch oven on the stove and turn the heat to medium.
Step 10: Add in the rest of the butter and allow it to melt.
Step 11: Add in the flour and stir until well combined.
Step 12: Turn the heat down to medium-low and cook for about 30 minutes or until the roux caramelized.
Step 13: Add in the onion and cook for another 5 minutes. Make sure to stir from time to time.
Step 14: Add in the celery and green pepper, then cook for 5 minutes or until translucent.
Step 15: Add in the garlic and cook for a minute or until aromatic.
Step 16: Add in beer and stir until well blended.
Step 17: Add in the shrimp stock and stir until well combined.
Step 18: Add in Worcestershire sauce, thyme, Cajun seasoning, Andouille sausage, and bay leaves. Allow the mixture to boil.
Step 19: Turn the heat down to low and simmer the mixture for 1 ½ hour covered.
Step 20: Add in the parsley, shrimp, and green onions. Remove from the heat when the shrimp is pink.
Step 21: Add in the crab meat and stir until well combined.
Step 22: Serve over rice. Enjoy!
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