You can never have too many soup recipes, so give Andouille, Crab and Oyster Gumbo A mixture of vegetable oil, tomatoes, garlic, and a handful of other ingredients are all it takes to make this recipe so yummy. This recipe is typical of Creole cuisine. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.
Instructions
1
In a pot, stir the flour and oil until smooth. Cook over moderate heat, stirring often, until the roux turns a rich brown color, 15 minutes.
Ingredients you will need
All Purpose Flour
Cooking Oil
Equipment you will use
Pot
2
Add the andouille, celery, onion, bell pepper, habanero, garlic, okra, thyme, bay leaf and half of the fil powder and cook over moderate heat, stirring, until the onion is translucent.
Ingredients you will need
Bell Pepper
Andouille Sausage
Bay Leaves
Habanero Chili
Celery
Garlic
Onion
Thyme
Okra
3
Add the stock, clam juice, Worcestershire and tomatoes; bring to a boil. Reduce the heat to low and simmer for 1 hour, stirring.
Ingredients you will need
Worcestershire Sauce
Clam Juice
Tomato
Stock
4
Stir in the remaining fil powder and add the crab, oysters and their liquor. Season with salt and pepper and simmer gently for 1 minute to just cook the oysters.
Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Santan Ema Reserve Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.