Seafood & Sausage Gumbo

Continuing with the southern food ... on Saturday we made a gumbo with crab, shrimp, and sausage.  We served this up with cornbread for dipping.  You can find the cornbread recipe here.  It turned out great!

Seafood & Sausage Gumbo

(enough for 2, with leftovers)

1/2 cup peanut oil (or other cooking oil)
1/2 cup flour
5-6 snow crab legs
300 g raw tiger shrimp
4 cups (or so) *shellfish stock/water
1-2 spicy sausages, raw, chopped
1 small white onion (or half large), chopped
1 bell pepper, chopped
2 stalks celery, chopped
3-4 cloves garlic, minced
3-4 T Cajun spice
salt and pepper

Peel shells from shrimp (and crab legs if you want).  Put in a pot with a couple cups of water and bring to a boil.  Simmer while making the roux.  You will later strain this stock into the pot with the roux.

Heat the oil in a heavy bottomed dutch oven or stock pot.  Once heated, add the flour, and whisk to make a roux.  Keep on low-med/low, whisking quite regularly for about 25 minutes (until it gets to be quite dark - copper coloured).  Stir in the onion, bell pepper, celery and garlic and cook for a minute or two.  Add the chopped raw sausage, and strain the the shell stock into the pot with a fine strainer to avoid getting shell into the pot.  Add the Cajun spice and some salt and pepper.  Simmer for about 20 minutes, stirring occasionally.  Add the shrimp and crab meat.  Cook about 15 minutes longer.  Top with green onions, and serve with either rice or cornbread.

 

How was your weekend?  Do you like cornbread?  Gumbo?