Andouille, Crab And Oyster Gumbo

1. In a pot, trot the flour and oil except mushy. Cook over moderate warmth, stirring in total, except the roux turns a rich brown coloration, quarter-hour. Add the andouille, celery, onion, bell pepper, habanero, garlic, okra, thyme, bay leaf and half of the filé powder and cook over moderate warmth, stirring, except the onion is translucent. Add the stock, clam juice, Worcestershire and tomatoes; notify to a boil. Decrease the warmth to low and simmer for 1 hour, stirring.

2. Proceed within the final filé powder and add the crab, oysters and their liquor. Season with salt and pepper and simmer gently for 1 minute to suitable cook the oysters.

Notes

Filé powder is aged as a thickener. Gaze it within the spice share of supermarkets.

Prompt Pairing

Malty Novel Orleans lager: Abita Amber.