Surf & Turf Gumbo Difficulty: Intermediate  |  Prep Time: 50 Minutes  |  Serves 4-6

  • ⅓ cup all-purpose flour
  • 3 bacon slices, cooked and diced
  • 2 Cajun andouille sausages thinly sliced
  • 2 cups finely chopped yellow onion
  • 1 ½ cups finely chopped green bell pepper (about 1 large)
  • 4 celery stalks, thinly sliced
  • 4 garlic cloves, minced
  • 1 cup water
  • 2 (14-ounce) cans chicken broth
  • 2 teaspoons Cajun seasoning
  • ½ teaspoon salt
  • ¼ teaspoon crushed red pepper
  • 1 lb okra (fresh, frozen or jarred) thinly sliced
  • 1 lb peeled and deveined medium shrimp
  • 2 (6-ounce) cans lump crabmeat (such as Chicken of the Sea), drained
  • 3 cups hot cooked long-grain white rice

Begin by placing your bacon in a large skillet. Once the bacon is cooked through, remove it and place it aside. Next, add the flour to your skillet and the bacon grease for about 5 minutes over medium heat stirring constantly until the roux turns brown. Set aside in a small bowl to cool. To the now empty skillet, add your onion, bell pepper, celery, garlic and sliced andouille sausage. Sauté 10 minutes, or until vegetables are tender and lightly browned. Add the water, and cook an additional 1 minute, stirring constantly.

Combine the roux you previously set aside along with 1 can of chicken broth in a medium bowl, stirring well with a whisk. Gradually pour broth mixture into your pan. Stir in remaining can of chicken broth, Cajun seasoning, ½ teaspoon salt, crushed red pepper, chopped bacon and sliced okra; bring everything to a boil. Cover, reduce heat, and simmer 15 minutes. Finally it’s time to add your shrimp cook 3 minutes or until shrimp are done. Gently stir in crabmeat. Remove from heat; serve gumbo over rice. Serve with hot pepper sauce, if desired.

Attribute: Draeger’s Market

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