Recipes Andouille, Crab and Oyster Gumbo 5.0 (384) 1 Review 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 Andrew Zimmern Andrew Zimmern is an Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer and social justice advocate. As the creator, executive producer and host of Travel Channel's Bizarre Foods franchise, Andrew Zimmern's Driven by Food and Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food. In 2020, Andrew returned to television with his MSNBC series What's Eating America, and in 2021, he premiered Family Dinner on Chip & Joanna Gaines' Magnolia Network. In 2022, Andrew Zimmern's Wild Game Kitchen will premiere on the Outdoor Channel. All three shows were created by Intuitive Content, the full-service television and digital production company that Andrew heads as both founder and CEO. Food & Wine's Editorial Guidelines Updated on October 11, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Active Time: 30 mins Total Time: 1 hrs 30 mins Yield: 8 Ingredients 1/2 cup all-purpose flour 1/2 cup vegetable oil 1 pound andouille sausage, sliced 1/4 inch thick 3 celery ribs, cut into 1/2-inch dice 1 onion, cut into 1/2-inch dice 1 red bell pepper, cut into 1/2-inch dice 1 habanero chile, minced and most seeds discarded 3 garlic cloves, minced 1/2 pound okra, sliced 1/4 inch thick 2 teaspoons dried thyme 1 bay leaf 3 tablespoons filé powder (see Note) 5 cups chicken stock 3 cups bottled clam juice 3 tablespoons Worcestershire sauce 3 large tomatoes, finely chopped 1 pound lump crabmeat, picked over 24 shucked oysters and their liquor Salt Freshly ground pepper 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. 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. Rate it Print