Seafood Gumbo

Makes 6 servings

Ingredients

4 cups seafood stock
1/4 pound crab
1/4 pound shrimp, peeled
1/4 pound Stoysich® Smoked Polish Sausage, cubed
1/4 cup peanut oil
2 tablespoons Kerrygold® Unsalted Butter
1/4 cup and 2 tablespoons King Arthur® All-Purpose Flour
1/2 cup yellow onion, diced
1/2 cup celery
1/2 cup sweet peppers, diced
3 scallions, chopped
3 cloves garlic, minced
1 can (14oz) Muir Glen® Fire Roasted Diced Tomatoes
1/2 teaspoon dried thyme
1 - 2 tablespoons Cajun Power® Cajun Seasoning
1 - 2 tablespoons Cajun Power® Garlic Sauce, Original
1/2 tablespoon filé powder
garnish
parsley, chopped

Directions

In a dutch oven or large pot, heat the oil until shimmering, add butter and add the flour together, and cook over high heat for about 1 minute, constantly stirring. Reduce the heat to low, and cook for about 15 minutes, stirring every minute or so, until the roux is a deep mahogany or peanut butter color.

Add the diced onions, celery and peppers to the mixture, stir until onions become clear. Add seafood stock, stirring constantly. Bring to a boil, stirring.

Add remaining ingredients and sausage, except for the crab and shrimp and filé powder. Stir, bring the mixture to a boil, then reduce the heat to low. Cover, and boil gently for 10 minutes. Add shrimp and crab, cook for another 10 minutes or until shrimp is just cooked.

Stirring, sprinkle the filé powder on top, mix and cook for another 5 minutes.

Serve with rice, garnish with chopped parsley. Cornbread on the side.

Notes

• Replace the smoked polish sausage with a Stoysich® Andouille sausage if you want it spicier.

I DO NOT get any compensation, free stuff or acknowledgment for mentioning, using or linking to any specific products mentioned. They are for my reference only. Any product or ingredient in the recipe can be substituted with what you have available, a regional favorite or what you find delicious.

Credits
- Original URL: https://cooking.nytimes.com/recipes/4768-seafood-gumbo