Gumbo Pr0n – Shrimp, Andouille, and Crayfish

DSC_8209 (1600x1060)Mmm… gumbo.  I’ve made this often enough that I was able to put this one together without even glancing at a recipe.  We ran across some frozen crayfish tails while were were scouting brisket prices and “we can make gumbo” was the first thing that came to mind.

The general recipe is simple enough:  Chop up up the trinity of onions, celery, and green peppers and keep them ready to go, then start a roux and take it to a color that suits you, stirring all the while.  I use peanut oil instead of butter, use equal parts flour and oil.  A large flat bottom pot and a wooden spatula with a flat tip is the best thing I’ve found for making one although you can do the roux in the oven if you have time.

When the roux is dark enough to suit, stir in the trinity .  Season with your favorite spices.  Give the veggies five minutes or so to wilt then add your stock.  This time I used lamb stock I had on hand but the usual is chicken stock, or shrimp stock.  The lamb stock worked great.  Bring it to a boil and then simmer.

You are nearly home free, now.  Add everything else in its proper time, sausage and chicken can go in early, seafoods go in late.  I put okra in this one but that’s optional.  Mine came frozen and chopped, I added it to the simmering stock early.  It’s said to be a thickener but I really couldn’t say.  Adjust your seasonings and serve it with rice.