Recipe: Perfect Crab and oyster gumbo

Crab and oyster gumbo. Stir in the remaining filé powder and add the crab, oysters and their liquor. This sensational seafood-packed gumbo comes from TV personality and F&W contributor Andrew Zimmern. It's terrific in its simplicity, with a foolproof roux (the mix of fat and flour that is the basis for all gumbos) that requires Stir in the remaining filé powder and add the crab, oysters and their liquor.

We had this yesterday (and of course it only gets better the day after). Celebrity chef Andrew Zimmern learned to make gumbo on a trip in the Louisiana bayou. This version of the famous Cajun dish calls for andouille sausage and super spicy habanero chile, as well as fresh shellfish. You can cook Crab and oyster gumbo using 19 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Crab and oyster gumbo

  1. It's 1/2 cup of all purpose flour.
  2. It's 1/2 cup of vegetable oil.
  3. Prepare 1 lb of Andouille Sausage, sliced 1/4 inch thick.
  4. Prepare 3 of Celery Ribs, cut into 1/2 inch dice.
  5. It's 1 of Onion, cut into 1/2 inch dice.
  6. You need 1 of Red bell pepper, cut into 1/2 inch dice.
  7. You need 1 of Habanero chile, minced and most seeds discarded.
  8. Prepare 3 of Garlic cloves, minced.
  9. It's 1/2 lb of okra, sliced 1/4 inch thick.
  10. Prepare 2 tsp of Dried thyme.
  11. It's 1 of Bay leaf.
  12. Prepare 3 tbsp of Gumbo file.
  13. Prepare 5 cup of Chicken stock.
  14. Prepare 3 cup of Bottled clam juice.
  15. It's 3 tbsp of Worcestershire sauce.
  16. You need 3 large of Tomatoes, fully chopped.
  17. It's 1 lb of lump crabmeat, picked over.
  18. Prepare 24 of Shucked oysters and their liquor.
  19. You need 1 of Salt and freshly ground peppet.

Stir in the remaining filé powder and add the crab, oysters, and their liquor. Andrew demystifies making a classic, hearty Creole-style gumbo with his bulletproof recipe. You'll learn how to make a dark roux while practicing your knife skills on peppers, celery, and chives. This flavorful gumbo is packed with a variety of shellfish, including oysters, shrimp, and crab.

Crab and oyster gumbo step by step

  1. In a pot, stir the flour and oil until smooth. Cook over moderate heat, stirring often, until the roux turns a rich brown color, 15 minutes. Add the andouille, celery, onion, bell pepper, habanero, garlic, okra, thyme, bay leaf, and half of the gumbo file, and cook over moderate heat, stirring until the onion is translucent. Add the stock, clam juice, worcestershire and tomatoes; bring to a boil. Reduce the heat to low and simmer for 1 hour, stirring..
  2. Stir in the remaining gumbo file and add the crab, oysters and their liquor. Season with salt and pepper and simmer gently for 1 minute to just cook the oysters..

It's thick and filling thanks to the generous amounts of veggies like beloved okra, which adds texture and an earthy flavor. Our version is seafood only but you can adjust the meats to your liking, maybe all. Cooks make gumbo with nutria, a giant, water-dwelling rodent. I learned my gumbo techniques from a trapper's wife, but I use oysters and crab; no rodent This dish's success hinges on the roux, which is the foundation to all gumbos. You're basically scorching the flour in the hot oil (that's why it turns that.

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