Andouille, Crab and Oyster Gumbo recipe - New York News | NYC Breaking News

Andouille, Crab and Oyster Gumbo recipe

Andrew Zimmern, host of "bizarre foods" on the travel channel, makes Andouille, Crab and Oyster Gumbo.

www.andrewzimmern.com/

Andouille, Crab and Oyster Gumbo

1/2 cup all-purpose flour
1/2 cup vegetable oil
1 pound andouille sausage, sliced 1/4 inch thick
3 large celery ribs, cut into 1/2-inch dice
1 onion, cut into 1/2-inch dice
1 red bell pepper, cut into 1/2-inch dice
1 habanero chile, minced and most seeds discarded
3 garlic cloves, minced
1/2 pound okra, sliced 1/4 inch thick
2 teaspoons dried thyme
1 bay leaf
3 tablespoons filé powder (see note below)
5 cups chicken stock or low-sodium broth
3 cups bottled clam juice
3 tablespoons Worcestershire sauce
3 large tomatoes, finely chopped
1 pound lump crabmeat, picked over
2 dozen shucked oysters and their liquor
Salt and freshly ground pepper
Steamed rice or crusty bread, for serving

1. In a large pot, stir the flour and oil until smooth. Cook over moderate heat, stirring every 45 seconds, until the roux turns a rich brown color, about 15 minutes. Add the andouille, celery, onion, red pepper, habanero, garlic, okra, thyme, bay leaf and half of the filé powder and cook over moderate heat, stirring occasionally, until the onion is translucent, about 5 minutes. Add the stock, clam juice, Worcestershire and tomatoes and bring to a boil. Reduce the heat to low and simmer for 1 hour, stirring occasionally.

2. Stir in the remaining filé powder and add the crab, oysters and their liquor. Season with salt and pepper and simmer gently for 1 minute to just cook the oysters. Serve the gumbo with rice or bread.

Note: Filé powder, made from the ground dried leaves of the sassafras tree, is used as a thickener. Look for it in the spice section of most supermarkets.