8. Add onion and cook for 5 minutes, stirring frequently.
9. Add green pepper and celery and cook for 5 more minutes,
stirring often.
10. Add garlic and cook for 1 minute.
11. Add beer and stir in well.
12. Pour shrimp stock through a fine-meshed sieve into a Dutch
oven. (I like to add it in 3 separate additions, mixing well
between additions.
13. Add Cajun seasoning, Worcestershire sauce, thyme, and bay
leaves, plus the reserved andouille sausage. Bring to a boil.
Reduce heat to medium-low, cover, and simmer for 1 1/2 hours.
14. Add green onions, parsley, and shrimp. When shrimp are
pink, remove from heat and stir in crab meat.
15. Serve with white rice.
Note:
This delightful Seafood Gumbo is full of shrimp and crab and it
has a nice spicy kick.
Chef Victor Taylor,
Sous Chef
International House
Berkeley, California
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