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Gumbo With Shrimp, Crab & Andouille Sausage With Okra

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“You can adjust the spice to how hot you like the heat. This is a thick Creole-style stew. You can add browned chicken as well.You can half the recipe.”
1hr 50mins

Ingredients Nutrition


  1. Heat the oil in a large heavy pot and add the flour.
  2. Cook the roux, stirring constantly.
  3. Just as the roux reaches light brown color, add the vegetables and stir.
  4. When the vegetables are tender, add the stock, spices, cooked andouille sausage, salt, and peppers.
  5. Stir until the roux is dissolved, and simmer over low heat for one hour.
  6. Add the shrimp about 5 minutes before serving, then add the crabmeat by the handful, then cook over low heat just until the shrimp turn pink and the crabmeat is warmed through.
  7. remove bay leaves.
  8. Serve in large soup or gumbo bowls over about 1/2 cup of cooked rice per serving.

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