Andouille, Crab and Oyster Gumbo

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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 just 15 minutes of stirring instead of the usual hour. Slideshow: Amazing Cajun and Creole Recipes 

By Andrew Zimmern
May 2011

Gallery

Credit: © Con Poulos

Recipe Summary

active:
30 mins
total:
1 hr 30 mins
Yield:
8
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Ingredients

Directions

  • 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 filé powder 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.

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  • Stir in the remaining filé powder and add the crab, oysters and their liquor. Season with salt and pepper and simmer gently for 1 minute to just cook the oysters.

Notes

Filé powder is used as a thickener. Look for it in the spice section of supermarkets.

Suggested Pairing

Malty New Orleans lager: Abita Amber.

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