Garden Apartment Gumbo

Garden Apartment Gumbo {Serves 4}
This recipe is brought to you by The Garden Apartment, a food blog about eating locally produced foods. The original post can be found here.


For the roux
  • 1/2 Cup flour
  • 6 TB butter
  • 1/4 cup onions, finely minced 
  • 1/4 cup celery, finely minced 
  • 1 TB Worcestershire sauce 
For the stew
  • 1 Cup Spicy Sausage, diced (I used chorizo) 
  • 1 TB butter 
  • 2 Ribs Celery, diced 
  • 1/2 large onion, diced 
  • 1 Cup multi-colored peppers, diced  
  • 3 large cloves garlic, smashed then roughly chopped 
  • 1 TB Cajun Seasoning 
  • 1/2 TB hot sauce 
  • 2 tsp fresh oregano (or 1 tsp dried) 
  • 2 tsp fresh thyme (or 1 tsp dried)
  • salt and pepper, to taste 
  • 3-4 Cups Fish Stock 
  • 1 1/2 Cups crushed tomatoes 
  • 1/2 lb large shrimp, peeled and deveined (tails-on) 
  • 1/2 lb lumb crab meat  
Make the roux
In a large stockpot, melt the butter. Add the flour and stir until combined. Continue to cook over medium heat, stirring occasionally. Cook for approximately 45 minutes, until the roux is dark brown in color. Add the finely diced onion and celery and stir. Remove from the heat, add the worcestershire and combine.

Make the stew
Toss the sausage in a hot large saute pan for approximately two-three minutes, until nicely browned. Remove.

Lower heat to medium and add 1 TB butter to the pan. Add onion, celery, garlic, and peppers. Saute until the onions are translucent. Add cajun seasoning, hot sauce, oregano, thyme, salt, and pepper. Turn off heat and set aside.

* I suggest working on the stew while the roux is caramelizing. Just be sure to keep stirring the roux. Once all the spices have been added, simply turn off the heat and wait until the roux is ready to put it all together. 
  
Put it all together
When the roux is beginning to get brown, heat the fish stock in a medium sauce pan.

Once the roux is complete, add the fish stock and crushed tomatoes. Stir. 

Add the sausage, vegetable and spice mix. Cover and allow to come to a boil. Reduce heat, simmer for 30-45 minutes.

Add the shrimp and crab meat. Cook until the shrimp is pink, approximately 5 minutes.

Enjoy over white rice.