Grilled Prawn, Andouille Sausage, and Crabmeat Gumbo
A favorite recipe from my book, Pret-a-Party
January 28, 2016
With winter finally showing it's true colors and Mardi Gras quickly approaching, it's the perfect time to make some warm and delicious New Orleans style gumbo. Check out my recipe below and don't forget to purchase my book, Pret-a-Party, for more recipes and entertaining ideas.
The oven baked method of making the roux explained here is much simpler than the traditional method of cooking the flour on the stovetop- and produces far fewer burn injuries. This recipe calls for best quality seafood stock. You can either make your own or buy the best quality. A richly flavored stock adds a great flavor to gumbo.
Gumbo, serves 8
1 1/2 cups vegetable oil
1 1/2 cups all-purpose flour
1 large onion, peeled and chopped
3 celery stalks, chopped
2 medium green bell peppers, stemmed, seeded and chopped
2 jalapeno peppers, stemmed, seeded, and finely chopped
2 garlic cloves, minced
6 cups best quality seafood stock
1 tablespoon salt
1 1/2 teaspoons paprika
1 1/2 teaspoons filé powder
1 1/2 teaspoons chili powder
2 teaspoons ground black pepper
2 tablespoons grapeseed oil, or another neutral oil
1 pound Andouille sausage, cut into 1” thick slices
1 pound crab claw meat, carefully picked over for shells
8 large prawns, shelled on body only with head and tails left on
4 cups cooked white or brown rice
8 parsley sprigs for garnish
Hot Sauce optional
- Preheat the oven to 350 F
- Place the vegetable oil and flour into a 5-6 quart cast iron Dutch oven and whisk well to combine. You don’t want any lumps of flour left so whisk well. Place Dutch oven in the middle shelf of the oven, uncovered, and bake for 1 1Ž2 hours. You will need to stir this 3-4 times while it is cooking. The roux is done when it is the color of an old penny. Do not let this burn as it can ruin the taste of the gumbo.
- Remove from the oven when done and set over medium heat. Gently add the onions, celery, green peppers, jalapenos, and garlic so as to not burn yourself with the hot roux. Mix to fully coat the vegetables. Set over medium high heat and stir frequently until the onions start to turn translucent- about 10-12 minutes.
- Once vegetables have softened, add the seafood stock and stir to combine. Stock should be room temperature or warm, not cold. This is important so as to not break the roux.
- Add the salt, paprika, file powder, chili powder, and black pepper. Stir to combine. Bring to a boil for 10 minutes. Reduce to a simmer and cover with a tight fitting lid. Let simmer for 45 minutes- 1 hour. The oil will start separating from the broth and will rise to the top. Skim and discard. You will do this several times over the course of the cooking time. Taste and adjust seasoning. If the broth has too strong a roux flavor, you can add water or more stock 1 cup at a time to even out.
- Add Andouille sausage pieces and crab meat and simmer for an additional 5 minutes. Andouille sausage is already cooked, so it just needs to heat.
- Set a grill pan over medium high heat, add grapeseed oil. When pan is hot, grill prawns for 3 minutes per side. They will be a bright pink color when done. Set aside.
- In an individual serving bowl, spoon 1Ž2 cup white or brown rice. Ladle in the gumbo to fill three quarters of the way. Top each bowl with 1 grilled prawn and parsley garnish. Serve hot with hot sauce on the side for those who want to spice it up.
* Note: the roux can be made ahead of time and stored in the refrigerator tightly sealed for up to 1 month. Roux needs to be gently heated over medium heat before adding anything to it.