Seafood Gumbo

When the temperature dips, a lot of people reach for a bowl of chili. I prefer a big hearty bowl of spicy gumbo! Food is one of the main things I miss about New Orleans, so I do as much as I can to recreate my favorite dishes.  I've prepared gumbo several times; tweaking and improving my recipe each time. The tweaking stops right here with this one. Try it and share you pics with me!

Ingredients

• 1/4 cup oil
• 4 tbsp flour
• I large yellow onion, chopped
• 1 cup bell pepper, sliced
• 1 cup celery, diced
• 3 tbsp garlic, minced
• 4 cups chicken broth
• 3 cups water
• 2 bay leaves
• 2 tsp thyme
• 1/4 cup dried parsley
• 1 tsp lemon pepper
• 1/2 tsp cayenne pepper
• 2 tsp Tony Chachere's creole seasoning
• 2 tbsp Worcestershire sauce
• 1 can diced tomatoes
• 4 links Andouille sausage, sliced
• 1/2lb crabmeat
• 1lb fresh peeled shrimp
• Old bay seasoning
• File powder

*Clean shrimp and season with lime juice and old bay seasoning; set aside

Preparation

• In a dutch oven, heat oil and add flour. Mix well
• Stir until roux turn to a milk chocolate color
• Add onions, pepper, garlic and celery; saute for about 5 minutes, stir constantly
• Pour in chicken broth, stirring as you go along
• Season with parsley, thyme, lemon pepper, creole seasoning, Worcestershire sauce, bay leaves and cayenne pepper
• Mix in diced tomatoes
• Add Andouille sausage and cook for 3 minutes while stirring
• Pour water, stir, then cover pot. Let simmer for 1 hour and 30 minutes
• Taste and adjust seasoning to taste if necessary. 
• Add crab meat and shrimp. Simmer for 15 minutes
• Turn of heat and add a dash of file powder

Serve hot in bowls with a scoop of rice on top