Chef Folse: Louisiana Seafood Gumbo

Prep Time: 1 Hour
Yields: 12 Servings

Comment:  Seafood gumbo is the premier soup of Cajun Country, and it is known worldwide as the dish to seek out when visiting South Louisiana. Every Louisiana home has its own unique ingredients and methods for cooking gumbo.

1 pound (35-count) shrimp, peeled and deveined
1 pound jumbo lump crabmeat
2 dozen shucked oysters, reserve liquid
1 pound claw crabmeat
3 quarts shellfish stock
1 cup vegetable oil
1 cup flour
2 cups diced onions
1 cup diced celery
1 cup diced bell peppers
¼ cup minced garlic
½ pound sliced andouille sausage
1 cup chopped frozen okra
2 cups sliced green onions
½ cup chopped parsley
salt and cayenne pepper to taste
Louisiana hot sauce to taste

Method:  In a 7-quart cast iron Dutch oven, heat oil over medium-high heat. Whisk in flour, stirring constantly until brown roux is achieved. (See roux recipes.) Add onions, celery, bell peppers and garlic. Sauté 3-5 minutes or until vegetables are wilted. Blend in andouille and sauté an additional 3-5 minutes. Stir in claw crabmeat, ½ cup shrimp and okra. Slowly add hot shellfish stock, one ladle at a time, stirring constantly. Bring to a low boil, reduce to simmer and cook 30 minutes. If necessary, additional stock may be used to retain volume. Add green onions and parsley. Season to taste using salt, cayenne and hot sauce. Fold in shrimp, lump crabmeat, oysters and reserved oyster liquid. Return to a low boil and cook approximately 5 minutes. Adjust seasonings if necessary. Serve over cooked rice.