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Andouille/Crab Gumbo

Michael Kornick, Fish Bar, Chicago - February 28th, 2014

  • 1/2 cup canola oil
  • 1/2 lb. andouille sausage, cut into large dice
  • 1/2 cup celery, diced
  • 1/2 cup Spanish onions, diced
  • 1 green bell pepper, diced
  • 2 1/2 Tbsps. garlic, minced
  • 6 thyme sprigs, leaves picked
  • 1 cup okra, diced
  • 1 1/2 cups plum tomatoes, peeled and diced
  • 1 1/2 qts. strong crab stock
  • 1 Tbsp. gumbo filé
  • 2/3 cup dark brown roux
  • salt
  • black pepper, freshly ground
  • cayenne pepper

Heat oil in large rondeau; add sausage and brown; add celery, onions, and green peppers; cook until tender (about 10 minutes); add garlic and thyme; add okra and tomatoes; add crab stock and gumbo filé; bring gumbo to a boil; temper roux into gumbo, whisking until soup thickens; simmer 20 minutes; season with salt, pepper, and cayenne; serve.

Chef’s Note: This gumbo can be served with a heaping pile of cooked wild rice and topped with lump crabmeat.