Mardi Gras Seafood Gumbo with Andouille Smoked Sausage
2 C. Chopped Onions
1 1/2 C. Chopped Green Bell Peppers
1 C. Chopped Celery
2 Whole Bay Leaves
2 t. Salt
1/2 t. White Pepper
1/2 t. Ground Red Pepper (preferably Cayenne)
1/2 t. Black Pepper
1/2 t. Dried Thyme Leaves
1/4 t. Dried Oregano Leaves
3/4 C. Olive Tap Grapeseed Oil
1 T. Garlic (minced)
5 1/2 C. Seafood Stock (made ahead, see below)
1 lb. Andouille Smoked Sausage (preferred) or Polish Sausage/Kielbasa (cut into 1/2″ pieces)
1 lb. Medium Shrimp (peeled – save the peels for the Seafood Stock)
1 Dozen Medium Oysters (in Juice) or Canned Oysters (about 9 oz.)
3/4 lb. Crabmeat (shredded)
2 1/2 C. Cooked Rice
Olive Tap Chipotle or Hot Pepper Olive Oil
Combine onion, peppers, and celery in a bowl and set aside. Next, combine the ingredients for the seasoning mix, stir and set aside.
Heat the oil in a heavy skillet over high heat until is just begins to smoke, approximately 5 minutes. Slowly add the flour, whisking with a large whisk. Continue cooking, whisking constantly, until roux is dark red brown to black, approximately 2-5 minutes. After browned, immediately add half the vegetables and stir with a large spoon. Continue stirring and cook approximately 1 minute. Add the remaining vegetables, continue stirring and cook an additional 2 minutes.
Next, stir in seasoning mix and continue cooking 2 minutes, add garlic, stir and cook one additional minute. Remove from heat. In a large 5-6 Quart Saucepan or large Dutch Oven add the Seafood Stock and bring it to a boil. Slowly add roux mixture (by the spoonful) to the boiling stock, stirring until completely dissolved before the next spoonful. Once all of the roux is added, bring it to a boil and add the sausage, again returning to a boil. Continue boiling 15 minutes, stirring occasionally. Reduce heat and simmer 10 minutes more, add the seafood (shrimp, oysters with juice and crabmeat). Return to a boil over high heat, stirring occasionally and remove from heat.
In your favorite serving bowls, mound 1/4 – 1/3 C. of cooked rice in the center of each bowl. Spoon the gumbo over the top. For additional flavor and spice, drizzle Olive Tap Chipotle or Hot Pepper Olive Oil to taste and serve immediately.
Seafood Stock Recipe
3-4 Quarts of Water
2 lbs. of Shrimp Heads/Shells or Fish Carcasses
2 Onions (quartered)
5 Stalks of Celery (quartered)
3 Carrots (quartered)
4 Cloves Garlic (peeled, halved)
3/4 t. Salt
1/4 t. Black Pepper
1/4 t. Cayenne Pepper
3 Bay Leaves
Place all the ingredients in a large pot. Bring to a boil then reduce to a simmer. Cook for 1 1/2 to 2 hours. When finished cooking strain and use in Gumbo Recipe. Refrigerate or freeze extra stock for additional use.