Land and Sea Gumbo

Although there are many ways to make Louisiana’s official state dish, every version includes what Louisianans call the “Holy Trinity” of vegetables—onion, celery, and bell pepper. A Creole gumbo like this is typically thickened with a dark roux.

Land and Sea Gumbo
Yields: 8-10 servings
  • 2 pounds unpeeled large fresh shrimp
  • ½ cup unsalted butter, divided
  • 2 (32-ounce) cartons chicken broth
  • 1 pound andouille sausage, sliced
  • ½ cup vegetable oil
  • 1 cup all-purpose flour
  • 2 cups finely chopped onion
  • 1 cup finely chopped green bell pepper
  • 1 cup finely chopped celery
  • 2 tablespoons minced garlic
  • 1 (12-ounce) bottle amber beer
  • ½ cup chopped green onion tops
  • ¼ cup chopped fresh parsley
  • 1 tablespoon Cajun seasoning
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 pound lump crabmeat
  • Hot cooked rice, to serve
  • Garnish: chopped fresh parsley, steamed crab claws
  1. Peel and devein shrimp, reserving shrimp shells. Place peeled shrimp in refrigerator.
  2. In a 3-quart saucepan, melt ¼ cup butter over medium heat. Add shrimp shells, and cook until pink. Add broth; bring to a boil. Reduce heat to medium-low, and simmer for 15 minutes. Remove from heat.
  3. In a large Dutch oven, cook sausage over medium heat until browned, about 8 minutes. Remove sausage using a slotted spoon, and let drain on paper towels. Add oil and remaining ¼ cup butter to pan; heat over medium heat for 5 minutes. Add flour, and stir with a wooden spoon until smooth. Reduce heat to medium low, and cook, stirring frequently, until a dark chocolate-colored roux forms, 30 to 40 minutes.
  4. Add onion, bell pepper, and celery; cook, stirring constantly, until tender, about 15 minutes. Add garlic, and cook for 30 seconds. Add beer.
  5. Strain shrimp shells through a fine-mesh sieve into Dutch oven, discarding solids. Add cooked sausage, green onion, parsley, Cajun seasoning, Worcestershire, thyme, and bay leaves; bring to a boil. Reduce heat to medium-low; cover and simmer for 1½ hours.
  6. Remove from heat, and stir in shrimp. Just before serving, stir in crabmeat. Serve with rice. Garnish with parsley and crab claws, if desired.



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