Ingredients
Equipment
Method
- Pour the canola oil into a large stockpot or Dutch oven over medium heat. Sprinkle in the flour and stir nonstop with a wooden spoon until the mixture darkens to the color of chocolate, about 20 to 30 minutes. Be careful not to let it burn.
- Add the chopped onions, green bell peppers, and celery to the pot. Turn the heat up to medium-high and cook, stirring, until the vegetables are completely soft. Stir in the minced garlic and let it cook until fragrant.
- Combine in the andouille and smoked sausage slices. Let them cook with the vegetables for several minutes, stirring occasionally.
- Gradually add the seafood stock and chicken broth while stirring to combine. Mix in the Creole seasoning, dried thyme, garlic powder, onion powder, and bay leaves.
- Raise the heat to bring the mixture to a gentle boil, then lower the heat and let it simmer, uncovered, for about 90 minutes. Stir once in a while as it cooks.
- Add the whole crabs, large shrimp, and fresh lump crab meat to the pot, along with the chopped parsley and green onions. Cook for another 15 minutes until the shrimp are pink and all the seafood is thoroughly heated.
- Remove the bay leaves before serving. Spoon the gumbo over hot cooked white rice and enjoy immediately.
Nutrition
Notes
Gumbo develops even deeper flavor if made ahead and allowed to rest in the refrigerator overnight; leftovers keep well for up to three days in an airtight container. Reheat gently on the stovetop, adding a splash of broth if it thickens too much. Freezing isn't recommended since seafood can become mushy after thawing. You can use crawfish, oysters, or white fish as substitutes or alternatives to the shrimp and crab, keeping the total seafood weight close to four pounds. Traditional sides include hot white rice, cornbread, and a simple green salad.