Who doesn’t like Gumbo?  Whether it’s seafood, chicken, or pork added, the flavors that are brought on through this timeless creole dish are AMAZING…..  I thought that it would be a great idea to add a recipe using lots of shrimp, vegan sausage, lump crab, as well as crab claws to this flavorful dish.  I hope you and your family enjoy this as much as we did.

Ingredients:

1 cup all-purpose flour

1 cup vegetable oil

1 1/2 cup of chopped red onion

1 cup of red bell pepper

1 cup of chopped celery

1 cup of green bell pepper

3 tablespoons minced garlic

3 cups chopped okra

1 1/2 cup of any beer of your choice

6 cups seafood stock

2 tablespoons file powder

2 bay leaves

2 teaspoons Cajun seasoning

1 (8oz) container lump crab meat

3 tablespoons Worcestershire

2 tablespoons kosher salt

1 1/2 teaspoons cayenne pepper

1 pound deveined shrimp

Instructions:

1. In an 8 quart stockpot, heat oil for about 5 minutes; add flour and stir to form a roux. Cook stirring often, until the roux is a peanut butter color.
2.  Add onion, bell peppers, celery, garlic and okra.  Cook for 5 minutes stirring often.  Add beer, stock, file powder, bay leaves, Cajun seasoning, crab meat, Worcestershire, salt and cayenne.  Bring to a boil; reduce heat and simmer for an hour.
3.  Add shrimp, and crab to mixture.  Cook for 8 to 10 minutes or until seafood is cooked through.
4.  Serve with rice.