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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Shrimp, Crab and Andouille Gumbo


1 /2 cup           Canola oil

3 /4 cup           Flour

2 Tbsp                File powder

1 cup               Onion, diced

1 /2 cup           Celery, diced

1 /2 cup           Bell pepper, diced

1 1 /2 cups       Andouille sausage, sliced

2 Tbsp                Garlic, minced

1 lbs                Shrimp, small

2 tsp                Salt

1 1 /2 tsp         Black pepper

2 tsp                Creole Seasoning

1 1 /2 tsp         Basil, dry

1 tsp                Thyme, dry

1 cup               Tomatoes, diced, canned or fresh

2 quarts           Shrimp stock

1 Tbsp                Hot Sauce

1 /4 tsp            Cayenne pepper

1 Pound           Crab Claw Meat

2-3 cups           Cooked White Rice


In a large skillet, combine oil, flour and file powder to form a roux. Cook over medium heat, stirring often until roux is very dark (be careful not to burn). Add

vegetables, andouille, garlic, spices and shrimp and continue to cook for five to seven minutes, stirring constantly to prevent burning. Meanwhile, bring shrimp stock and tomatoes to a boil. Slowly add roux mixture to boiling stock and mix well. Add the crab meat and lower heat to a slow simmer. Cook 10 more minutes. Add hot sauce and cayenne pepper.

Place a small amount of white rice in each serving bowl, then pour gumbo over rice and serve.

Yield: 1 gallon




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