Seafood Gumbo

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Seafood Gumbo
Overall it was a little too salty, but that’s probably because my cajun seasoning was primarily celery salt (Old Bay). Regardless, I haven’t had gumbo this good since visiting New Orleans! This will be my new go-to recipe. It took me over an hour to get the roux a dark caramel color (cooked on medium-low in a dutch oven), but it was worth the labor. Next time I’ll use low-sodium chicken broth and make my own cajun seasoning without salt.
Ingredients

  • 2 pounds unpeeled fresh large shrimp
  • 1/2 cup vegetable oil
  • 1 cup all-purpose flour
  • 1/2 cup butter, divided
  • 2 (32-ounce) cartons chicken broth
  • 1 pound andouille sausage, sliced
  • 2 bay leaves
  • 2 cups finely chopped yellow onion
  • 1 cup finely chopped green bell pepper
  • 1 cup finely chopped celery
  • 1 (12-ounce) bottle amber beer
  • 1/4 cup chopped fresh parsley
  • 1 pound lump crabmeat
  • 1 tablespoon Cajun seasoning
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 tablespoons minced garlic
  • 1/2 cup green onion tops



Source : spicysouthernkitchen.com

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