INGREDIENTS
2 pounds unpeeled fresh large shrimp
1/2 cup butter, divided
2 (32-ounce) cartons chicken broth
1 pound andouille sausage, sliced
1/2 cup vegetable oil
1 cup all-purpose flour
2 cups finely chopped yellow onion
1 cup finely chopped green bell pepper
1 cup finely chopped celery
2 tablespoons minced garlic
1 (12-ounce) bottle amber beer
1 tablespoon Cajun seasoning
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme
2 bay leaves
1/2 cup green onion tops
1/4 cup chopped fresh parsley
1 pound lump crabmeat
Cooked rice for serving
SEAFOOD GUMBO
Country/Culture: United States
Meal Course: Soup
Difficulty:
Number of Servings: 10
Victor Taylor
CHEF'S NAME
Prep Time Cooking Time
20 mins 2 hours 10 mins
2. In a large pot, melt 1/4 cup butter over medium heat. Add shrimp shells and cook until
pink. Then add broth.
3. Bring broth to a boil, reduce heat, and simmer for 15 minutes. Remove from heat and
keep warm until needed.
4. In a large Dutch oven, cook sausage until browned. Remove sausage with a slotted spoon
and set aside.
5. Add oil and remaining 1/4 cup butter to Dutch oven. Heat over medium heat until the
butter is completely melted.
6. Add flour and stir with a wooden spoon until smooth.
7. Reduce heat to medium low and cook, stirring frequently until roux is a dark caramel color.
This will take 30 to 40 minutes.
1. Peel and devein shrimp,
placing shrimp shells in a
large pot. Refrigerate
shrimp until needed.
Steps for Seafood
Gumbo
10
