Makes 8 servings
Ingredients
- 1/4 teaspoon garlic powder
- 1/4 teaspoon freshly ground white pepper
- Pinch freshly ground black pepper
- Pinch cayenne
- Pinch hot paprika
- Pinch dried thyme
- Pinch dried oregano
- 1 tablespoon canola oil or unsalted butter
- 2 tablespoons all-purpose flour
- 2 1/2 cups diced onion
- 1 1/2 cups diced celery stalks
- 3/4 cup diced green bell pepper
- 1 garlic clove, minced
- 3/4 teaspoon Tabasco sauce
- 1 cup tomato sauce
- 3 1/2 cups Fish Stock
- 1 link andouille sausage, sliced
- 8 fresh oysters, shucked
- 3/4 diced plum tomatoes (peeled and seeded)
- 3/4 cup crab meat, picked over for shells
- 2/3 cup small shrimp, peeled and deveined
- 2/3 cup cooked white rice
- 1 to 2 teaspoons filé powder
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Directions
- Combine the seasoning mix ingredients. Set aside.
- Heat the oil in a soup pot over low heat. Add the flour and cook, stirring frequently, until the flour turns dark brown and has an intensely nutty aroma, about 10 minutes.
- Increase the heat to high and add the onion, celery, and green pepper. Cook until the vegetables are softened, about 5 minutes. Add the garlic, Tabasco, and seasoning mix. Stir well and cook for 1 minute longer. Stir in the tomato sauce and bring to a simmer. Cook for 10 minutes.
- Add the broth, return to a simmer, and cook for 45 minutes.
- Meanwhile, cook the sausage in a nonstick skillet over medium heat until browned on both sides, 5 to 7 minutes. Drain on paper towels.
- Add the sausage, oysters, tomatoes, crab, shrimp, and rice to the gumbo. Bring to a boil, stir in the filé, and cover. Remove from the heat, and let stand 10 to 12 minutes. Season to taste with the salt and pepper. Serve in heated bowls.
