Dinner

Crab Gumbo

This authentic New Orleans recipe is inspired by the latest thriller from best-selling author James Patterson, The Chef.

Yields

8 - 8 serving

Total Time

Prep Time

Cook Time

Ingredients

  • 1/2 c. unsalted butter
  • 2/3 c. all-purpose flour
  • 1 tbsp. vegetable oil
  • 1 lb. Andouille sausge sliced
  • 1 large yellow onion finely chopped
  • 3 large celery stalks finely chopped
  • 2 garlic cloves minced
  • 1 (14.5 oz.) can diced tomatoes
  • 2 bay leaves
  • 2 tbsp. Cajun seasoning
  • 2 tsp. kosher salt plus more to taste
  • 8 c. shrimp stock (or shrimp stock and water)
  • 6 oz. dark beer
  • 1 c. sliced fresh okra or 1 c. frozen cut okra, thawed
  • 1 lb. jumbo lump crabmeat
  • White rice or grits
  • Parsley and chopped scallions for serving

Instructions

In a large, heavy saucepan or Dutch oven, melt the butter over medium heat. When butter is bubbling and frothy, whisk in flour until combined. 

Lower the heat and continue cooking, whisking or stirring frequently, until mixture turns a deep chocolate brown, 30-40 minutes. Remove the roux from the heat, scrape into a bowl and reserve.

In the same saucepan or Dutch oven, heat the vegetable oil over medium-high heat. Add the Andouille and cook until sausage is brown and has released some of its fat.

Add the onion, green pepper, celery, and garlic, and cook until vegetables are starting to soften, 5-7 minutes.

Add the reserved roux back into the pan, stir to combine with vegetables and cook until starting to bubble.

Add the tomatoes, bay leaves, Cajun seasoning, and salt, and stir everything to combine.

Add the shrimp stock (or stock and water) and the beer, scrapping up any brown bits of sausage off the bottom of the pan. Bring to a boil, then lower heat, cover, and simmer mixture for 1 hour.

After an hour, remove the cover, add the okra, and continue simmering, uncovered, over medium-low heat for another half hour.

Stir in the crabmeat and cook for another 5 minutes, until the meat is just cooked through.

Remove the bay leaves. Serve over white rice or grits, and garnish with chopped parsley and green onions.

You can find Andouille sausage in most grocery stores and butcher shops, or online. 

You can find Cajun seasoning blends in the spice aisle of any grocery store, or you can make your own by mixing equal parts ground black pepper, garlic powder, onion powder, dried thyme, and/or dried oregano, sweet paprika, and cayenne pepper.

Use left and right arrow keys to navigate between menu items. Use right arrow key to move into submenus. Use escape to exit the menu. Use up and down arrow keys to explore. Use left arrow key to move back to the parent list.