- 4 Tbsp butter
- 4 Tbsp flour
- 1 cup yellow onion finely chopped
- 1 cup red bell pepper finely chopped
- 2 celery stalks finely chopped
- 2 cups smoked andouille sausage sliced
- 2 garlic cloves minced
- 1 tsp mustard powder
- 1 tsp Tabasco
- 1 tsp paprika
- 1 tsp creole seasoning
- 1 tsp file powder
- 1 L chicken stock
- 1 lb shrimp peeled & deveined
- 1 cup lump crab meat
- 1 bay leaf
- 1 tsp kosher salt
- 1 tsp black pepper freshly ground
- 2 cups cooked white rice
- Green onion/parsley finely chopped for garnish
- In a large dutch oven or stock pot over melt the butter medium/high heat.
- Whisk in the flour and continue whisking until the mixture starts to turn golden brown and smell nutty, approx. 3-4 minutes, keep stirring not to burn.
- Stir in the onion, bell pepper and celery. Continue cooking for 2-3 minutes, stirring constantly.
- Add the sausage to the pot and stir
- Add in the garlic, mustard, Tabasco, paprika, creole seasoning and file powder. Cook for approx. 1 minute longer, stirring.
- Add the chicken stock to the pot stirring to combine. Bring to a boil.
- Turn the heat to low. Add the shrimp and the bay leaf, salt and pepper.
- Simmer for 10 minutes or until the soup begins to thicken. Stir in the crabmeat.
- Serve the gumbo over rice and garnish with chopped green onions and parsley.
If you can’t find smoked andouille sausage you can use a nice spicy Polish sausage
If you can’t find file powder which is a thickener for the gumbo, you can use cornstarch and create a slurry to add in
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