Cook1 hr 30 mins
You can adjust the spice to how hot you like the heat. This is a thick Creole-style stew. You can add browned chicken as well.You can half the recipe.
- 1⁄2 cup oil
- 3⁄4 cup flour
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 4 celery ribs, chopped
- 6 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 lb okra, trimmed and sliced
- 1 gallon shrimp stock or 1 gallon chicken stock or 1 bottle clam juice
- 2 bay leaves
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 teaspoon hot pepper sauce (optional)
- fresh ground black pepper
- cayenne pepper
- 1 lb andouille sausage, sliced about 1/4 inch thick on the bias,browned,fat removed
- 3 lbs medium shrimp, peeled and deveined seasoned with
- 1 tablespoon creole seasoning or 1 tablespoon Old Bay Seasoning
- 2 lbs fresh lump crabmeat, picked over
- 6 cups cooked long-grain white rice
- Heat the oil in a large heavy pot and add the flour.
- Cook the roux, stirring constantly.
- Just as the roux reaches light brown color, add the vegetables and stir.
- When the vegetables are tender, add the stock, spices, cooked andouille sausage, salt, and peppers.
- Stir until the roux is dissolved, and simmer over low heat for one hour.
- Add the shrimp about 5 minutes before serving, then add the crabmeat by the handful, then cook over low heat just until the shrimp turn pink and the crabmeat is warmed through.
- remove bay leaves.
- Serve in large soup or gumbo bowls over about 1/2 cup of cooked rice per serving.