Cajun Seafood And Andouille Sausage Gumbo

1. 1

   In a small bowl, combine the seasoning ingredients and set aside.

2. 2

   In a medium bowl, combine the onions, peppers and celeryand set aside.

3. 3

   In a lightly oiled 5 1/2 quart Dutch oven, brown the sausage rounds over medium high heat and set aside.

4. 4

   Add the 1/2 C oil and when it starts to smoke, slowly combine the flour and cook while whisking until the roux reaches a dark reddish brown color.

5. 5

   Immediately add half of the vegetables and stir in for 1 minute. Then add the remaining vegetables, mix thoroughly and cook for 2 more minutes.

6. 6

   Add the seasoning mix, stir in well and cook 2 more minutes or so. Then add the garlic, stir in and cook for another minute.

7. 7

   Add the fish stock or clam juice and, mix well, bring to a boil and reduce to a simmer; then simmer this for about 30 minutes covered.

8. 8

   Add the reserved browned sausage rounds, the crab, shrimps and oysters with their liquid and cook over medium heat for about 10 minutes stirring occasionally.

* Per serving · 4 servings · Values may vary.