Who doesn’t love a cajun pot of delicious gumbo? This recipe has so much history behind it as this family favorite was from my great grandmother from New Orleans. I have tried this recipe out many times since college and now I finally have perfected this southern staple. Whether if your eating this for Game Day or wanting some stick to your ribs food, a bowl of this deliciousness will hit the spot every time. And just when you said you have enough, you’ll find yourself like me reaching for another spoonful.
Seafood and Andouille Game Day Gumbo
Heat the 3 cups vegetable oil in a large Dutch oven over medium-high heat. Whisk in the flour and reduce the heat to medium until roux has thickened and is the color of a medium brown color. (Remember lighter the roux, the thicker and the darker more flavor)*
Once roux is thickened and cooked. Add in vegetables (peppers, onions and celery) then pour tir in the garlic, salt, paprika, filé powder, chili powder, black pepper, cayenne, thyme, red pepper, and bay leaves.
Once cooked down for 15 minutes. Add stock (seafood or chicken), chicken, sausage, and stew tomatoes. Then bring to a boil for 30 minutes covered on medium heat. Add in gumbo file, generously and stir until smooth.
Turn head down and add shrimp, crab legs and okra to pot and cook down for 20 minutes on low heat. Be sure to add salt, pepper and more gumbo file if necessary.
Cook white rice or quinoa for a healthier option and pour soup in bowl and serve immediately.