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Prep Time: 1½ Hours
Yields: 12 Servings

Seafood gumbo is the premier soup of Cajun Country, and it is known worldwide as the dish to seek out when visiting South Louisiana. Every Louisiana home has its own unique ingredients and methods for cooking gumbo.

1 pound (35-count) shrimp, peeled, deveined and divided
1 pound jumbo lump crab meat
2 dozen shucked oysters, liquid reserved
1 pound claw crab meat
1 cup sliced frozen okra
1 cup vegetable oil
1 cup flour
2 cups (¼-inch) diced onions
1 cup (¼-inch) diced celery
1 cup (¼-inch) diced bell peppers
¼ cup minced garlic
½ pound sliced andouille sausage
3 quarts hot shellfish stock
2 cups sliced green onions
½ cup chopped parsley
salt and cayenne pepper to taste
granulated garlic to taste
Louisiana hot sauce to taste

In a 7-quart Dutch oven, heat oil over medium-high heat. Whisk in flour, stirring constantly until a brown roux is achieved. Add onions, celery, bell peppers and minced garlic and sauté 3–5 minutes or until vegetables are wilted. Stir in andouille and sauté an additional 3–5 minutes. Stir in ½ cup of shrimp, claw crab meat and okra. Slowly add hot shellfish stock, one ladle at a time, stirring constantly. Bring mixture to a low boil, reduce to simmer and cook 30–45 minutes. Additional stock may be needed to retain volume. Add green onions and parsley. Season to taste using salt, cayenne pepper, granulated garlic and hot sauce. Fold in remaining shrimp, lump crab meat, oysters and reserved oyster liquid. Return to a low boil and cook approximately 5 minutes. Adjust seasonings if necessary. Serve over cooked rice.


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