Delicious Gumbo Seafood

This pleasant food Gumbo is packed with shrimp and crab and it's a pleasant spicy kick. There’s nothing sort of a heat bowl of gumbo, and that i particularly sort of a food gumbo.

Making a giant pot of gumbo could be a very little labor intensive, however it lasts for days and solely gets higher with time. It’s excellent for a lazy afternoon spent reception. Build a pleasant fireplace within the hearth and place your biggest pot on the stove.

Delicious Gumbo Seafood
Delicious Gumbo Seafood

The most long half and therefore the most vital half is creating the mixture. it's a method that ought to not be rush. It forms the bottom of the flavour and you actually wish to require the time and develop a deep, sturdy flavor. creating mixture will take some follow. flip the warmth up too high and it'll burn and you'll have to be compelled to begin once more.

In addition to shrimp and crab, this food Gumbo is additionally tasteful with the Holy Trinity- (onions, bell pepper, and celery), countless garlic, a bottle of brew, thyme, bay leaves, condiment, and plenty of Acadian seasoning. and there’s a pound of andouille sausage for a few meatiness.

Delicious Gumbo Seafood


  • 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


  1. Peel and devein shrimp, placing shrimp shells in a large pot. Refrigerate shrimp until needed.
  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 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 butter is completely melted.
  6. Add flour and stir with 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.
  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 1 minute.
  11. Add beer and stir in well.
  12. Pour shrimp stock through a fine-meshed sieve into 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 crabmeat.
  15. Serve with white rice.

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