Loading Video...

Seafood Gumbo

  • Level: Intermediate
  • Total: 1 hr 30 min
  • Active: 45 min
  • Yield: 8 servings
Share This Recipe

Ingredients

1/4 cup canola or vegetable oil

8 ounces andouille sausage, sliced 1/4-inch thick 

1/3 cup flour 

1 medium onion, diced 

1 green bell pepper, diced 

2 ribs celery, diced 

3 tablespoons garlic powder 

2 tablespoons seafood seasoning, such as Old Bay 

1 teaspoon chipotle chile powder 

1 teaspoon fresh thyme leaves 

One 28-ounce can crushed tomatoes 

6 cups chicken stock 

Salt and pepper

1 pound lump crabmeat 

1 lobster tail, meat removed and diced into 1-inch pieces

1 pound large shrimp, peeled and deveined 

Basmati rice, for serving 

Directions

  1. Heat 1 tablespoon of the canola oil in a large Dutch oven over medium-high heat. Add the andouille and cook until browned, about 5 minutes; remove to a plate, leaving fat behind.
  2. Reduce the heat to medium; add the remaining 3 tablespoons oil and the flour, and cook, stirring, until the roux reaches a light blond color, 5 to 6 minutes.
  3. Add the onions, peppers and celery, and cook until the vegetables have softened, about 5 minutes.
  4. Add the garlic powder, seafood seasoning, chipotle powder and thyme; cook for 1 minute.
  5. Add the tomatoes, chicken stock and the cooked sausage, stirring until the roux is dissolved. Bring to a boil, then reduce to a simmer, and cook for 45 minutes to allow the flavors to develop. Season with salt and pepper to taste.
  6. Ten minutes before serving, add the crabmeat, lobster and shrimp. Cook until the shrimp and lobster are pink and cooked through.
  7. Serve over basmati rice.

Fudge Factor

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.