Roux 2 Geaux Seafood Gumbo
Ingredients
1- 1lb. package Rouses Roux 2 Geaux
6 celery stalks, diced
2 large onions, diced
2 bell peppers, diced
6 garlic cloves, minced
1 pound Rouses andouille sausage, sliced 1/2-inch thick
4 quarts seafood stock
1 pound wild-caught Gulf shrimp, peeled and deveined
1 pound jumbo lump Gulf crabmeat, picked over for shells
4 gumbo crabs, halved
1 pint shucked Gulf oysters and their oyster liquor
1/2 cup chopped parsley
1/2 cup diced green onion
Salt and pepper to taste
6 cups cooked white rice or Rouses potato salad, for serving
Directions
In a heavy bottomed pot or Dutch oven heat Roux 2 Geaux over medium heat.
Add celery, onion, bell pepper and garlic, salt and pepper, and continue stirring until vegetables are wilted, about 15 minutes.
Brown andouille in a separate skillet, about 5 minutes; set aside.
Slowly add stock to roux, one ladleful at a time, stirring after each. Bring to a boil, reduce to simmer and cook 30 minutes, stirring occasionally.
Add andouille, shrimp, crabmeat, gumbo crabs and oysters, including oyster liquor. Return to a boil and cook an additional 5 minutes.
Add parsley and green onion, and season with additional salt and pepper if needed.
Serve over rice or potato salad.
