Seafood Gumbo

Name: Seafood Gumbo
Yield: serves 12
Ingredients: 2 cups canola oil; 2 cups all-purpose flour; 1 pound andouille sausage (a spicy, smoked pork sausage), cut into bite-size pieces; 2 tablespoons canola oil; 2 large onions, chopped; 10 cloves garlic, minced; 4 green bell peppers, cored, seeded, and cut into medium dice; 6 stalks celery, chopped; 1 tablespoon Cajun seasoning (such as Paul Prudhomme’s Seafood Magic); 1 teaspoon dried thyme leaves; 1/2 tablespoon freshly ground black pepper; 1/2 teaspoon plus 1/4 teaspoon cayenne pepper; 1 tablespoon Tabasco sauce; 3 bay leaves; 4 quarts shrimp stock (see Tips, opposite); 2 pounds extra-large (16/20 count) shrimp, peeled and deveined (save shells to make stock); 1 tablespoon plus 1/2 teaspoon kosher salt; 2 pounds crayfish tail meat; 1/2 cup chopped fresh Italian parsley; 1 (16-ounce) bag frozen sliced okra, thawed; 1 quart fresh oysters (optional); Filé powder, for sprinkling at the table; 1 bunch green onions, white and green parts only, thinly sliced, for garnish; 6 cups cooked long-grain white rice, for accompaniment

December 14, 2011

Okay, gumbo takes time and patience, especially if you make the effort to prepare a nice, dark roux. On the plus side, you can make it a day ahead and heat it when your guests arrive, leaving you free to mingle, chat, and have a great time with your friends. In addition, it feeds a whole lot of hungry people, and if you are very, very lucky you’ll have leftovers for lunch the next day. (Sometimes I squirrel away a little in the refrigerator for insurance.) Serve with long-grain rice and some crusty bread.

Recipe notes

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