Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Louisiana Seafood Gumbo
Louisiana chef John Folse created this gumbo for Walk-On's Independence Bowl college football game, held earlier this season, but this Creole soup-stew also makes for a celebratory Mardi Gras meal.Photograph: Walk-Ons Bistreaux & Bar
Servings
12
12
Cuisine Type
- american
Day Part
- Dinner
Menu Part
- Entree
Main Ingredient
- Oysters
Walk-On's Bistreaux & Bar
Baton Rouge, La.
Louisiana chef John Folse cooked this gumbo for Walk-On's Independence Bowl college football game, held earlier this season, but this Creole soup-stew also makes for a celebratory Mardi Gras meal. There are as many variations of gumbo as there are parade floats, but they all start with a saute of onions, bell peppers and celery—“the holy trinity” in culinary terms—and are thickened with a brown roux. Walk-On's Bistreaux & Bar's version also includes lots of local seafood, such as crab, oysters and shrimp, as well as andouille sausage.
Ingredients
1 cup vegetable oil
1 cup all-purpose flour
2 cups chopped onions
1 cup chopped celery
1 cup chopped bell pepper
¼ cup diced garlic
½ lb. sliced andouille sausage
1 lb. claw crabmeat
3 qt. shellfish or seafood stock, heated
2 cups sliced green onions
½ cup chopped parsley
Salt and cayenne pepper, to taste
Hot pepper sauce, optional
1 lb. shrimp, peeled and deveined
1 lb. jumbo lump crabmeat
2 dozen oysters, shucked (reserve liquid)
Cooked rice
Steps
Prepare roux: In 7-qt. cast-iron Dutch oven, heat oil over medium-high heat. Sprinkle in flour; with wire whisk, stir constantly until thickened and golden brown; do not allow roux to scorch.
Stir in onions, celery, bell pepper and garlic; saute 3 to 5 minutes or until vegetables wilt. Add andouille; blend well into vegetable mixture and saute 2 to 3 minutes longer. Stir in claw crabmeat until incorporated.
Slowly stir in hot stock, one ladle at a time, stirring constantly until all is incorporated. Bring to a low boil; reduce heat to simmer and cook about 30 minutes. Add more stock if necessary to retain volume.
Stir in green onions and parsley; season to taste with salt, cayenne and hot sauce. Fold in shrimp, lump crabmeat and oysters and their liquid. Return to low boil and cook about 5 minutes. Serve over cooked rice.
Photo courtesy of Walk-On's Bistreaux & Bar
Read more about:
RecipesYou May Also Like
.jpg?width=300&auto=webp&quality=80&disable=upscale){kind=spacer}
