Paul Prudhomme’s Seafood Gumbo
Paul Prudhomme is an ICON in my family, and in many other families throughout the world. He was a Louisiana chef that made the most flavorful Cajun recipes that I’ve been exposed to since I was a child. My dad’s birthday was recently and he requested that I make Paul Prudhomme's Cajun Seafood Gumbo with Andouille Smoked Sausage Recipe. I’ve never made gumbo before, so this was a learning experience.
The key is to get the roux as dark as you can without burning it- I went as far as I could before I chickened out. I think I could have gone further. Also, I used canned crab and frozen shrimp just because that’s what I have access to, but if you’re privileged and can get fresh- do it! Enjoy!
Paul Prudhomme's Cajun Seafood Gumbo with Andouille Smoked Sausage
Yield: 10
Ingredients
Vegetables
- 2 cups chopped onions
- 1½ cups chopped green bell peppers
- 1 cup chopped celery
- 1 tablespoon minced garlic
Seasoning Mix
- 2 bay leaves
- 2 teaspoons salt
- ½ teaspoon white pepper
- ½ teaspoon cayenne pepper
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ¼ teaspoon dried oregano
Roux
- ¾ cup vegetable oil
- ¾ cup all-purpose flour
Stock & Seafood
- 5½ cups seafood stock (or chicken stock)
- 1 pound andouille sausage, sliced ½-inch thick
- 1 pound peeled medium shrimp
- 1 dozen oysters (about 9 oz, with their liquor)
- ¾ pound crabmeat, picked over
- 2½ cups hot cooked white rice
Instructions
- Combine the chopped onions, bell peppers, and celery in a bowl and set aside. Mix the seasoning blend in another small bowl.
- Heat the oil in a large heavy pot over high heat until it’s almost smoking (about 5 minutes).
- Gradually whisk in the flour, stirring constantly until it turns dark red-brown—almost chocolate colored, about 2–4 minutes.
- Be careful not to burn it.
- Turn the heat to medium-low and carefully add half the vegetables. Stir and cook about 1 minute.
- Add the rest and cook another 2 minutes.
- Stir in the seasoning mix and cook 2 minutes more.
- Add the garlic and cook 1 more minute.
- Remove from heat.
- In another pot, bring the seafood stock to a boil.
- Gradually whisk spoonfuls of the roux mixture into the boiling stock, making sure it dissolves fully before adding more.
- Once all roux is incorporated, bring to a boil again.
- Add the andouille and boil for 15 minutes, stirring occasionally.
- Lower the heat and simmer 10 minutes more.
- Add the shrimp, oysters (with their liquor), and crabmeat.
- Return to a boil and cook just until the shrimp are pink and cooked through (about 5 minutes).
- Skim any excess oil from the top.
- Spoon ¼ cup cooked rice into each bowl and ladle 1 cup of gumbo over the top. Serve immediately.
