Makes 10 main-dish or 20 appetizer servings
2 cups chopped onions
1 1/2 cups chopped green bell peppers
1 cup chopped celery
Seasoning mix:
2 whole bay leaves
2 tsp. Salt
1/2 tsp. White pepper
1/2 tsp. Ground red pepper (preferably cayenne)
1/2 tsp. Black pepper
1/2 tsp. Dried thyme leaves
1/4 tsp. Dried oregano leaves
3/4 cup vegetable oil
3/4 cup all-purpose flour
1 tablespoon minced garlic
5 1/2 cups Basic Seafood Stock (see below)
1 pound andouille smoked sausage (preferred) or any other good pure smoked pork sausage, such as Polish sausage, cut into 1/2 inch pieces
1 pound peeled medium shrimp
1 dozen medium to large oysters in their liquor, about 9 ounces
3/4 crabmeat (picked over)
2 1/2 cups hot Basic Cooking Rice (see below)
Combine the onions, bell peppers and celery in a medium-size bowl and set aside. In a small bowl, combine the seasoning mix ingredients; mix well and set aside.
Heat the oil in a large heavy skillet over high heat until it begins to smoke, about 5 minutes. Gradually add the flour, whisking constantly with a metal whisk. Continue cooking, whisking constantly, until roux is dark red-brown to black, about 2-4 minutes, being careful not to let it scorch. Immediately add half the vegetables and stir well. Continue stirring and cooking about 1 minute. Then add the remaining vegetables and cook and stir about 2 minutes. Stir in the seasoning mix and continue cooking about 2 minutes, stirring frequently. Add the garlic, stir well, then cook and stir about 1 minute more. Remove from heat.
Meanwhile, place the stock in a 5 1/2 quart saucepan or large Dutch oven. Bring to a boil. Add the roux mixture by spoonsful to the boiling stock, stirring until dissolved between each addition. Bring mixture to a boil. Add the andouille and return to a boil; continue boiling 15 minutes, stirring occasionally. Reduce heat and simmer 10 minutes more. Add the shrimp, undrained oysters, and crabmeat. Return to a boil over high heat, stirring occasionally. Remove from heat and skim any oil from the surface. Serve immediately.
To serve as a main course, mound 1/4 cup rice in the middle of each serving bowl. Spoon 1 cup gumbo over the top.
Basic Seafood Stock:
About 2 quarts cold water (enough to cover the other stock ingredients)
1 medium onion, unpeeled and quartered
1 large clove garlic, unpeeled and quartered
1 rib celery
Shells and carcasses from seafood used in the recipe (1 1/2 pounds rinsed shrimp heads and/or shells or crab shells or you can substitute oyster liquor for all or part of seafood stock called for in recipe)
Place all ingredients in a stock pot. Bring to a boil over high heat, then gently simmer at least 4 hours, preferably 8, replenishing water as need to keep about 2 quarts of liquid in the pan. The pot may be uncovered. Strain, cool and refrigerate until ready to use.
Basic Cooking Rice:
2 cups uncooked rice (preferably converted)
2 1/2 cups Basic Seafood Stock
1 1/2 Tbsp. Very finely chopped onions
1 1/2 Tbsp. Very finely chopped celery
1 1/2 Tbsp. Very finely chopped green bell peppers
1 1/2 Tbsp. Unsalted butter
1/2 tsp. Salt
pinch each of white pepper, ground red pepper (preferably cayenne) and black pepper.
In a 5x9x2 1/2 inch loaf pan, combine all ingredients; mix well. Seal pan snugly with aluminum foil. Bake at 350 degrees until rice is tender, about 1 hour, 10 minutes. Serve immediately.