Dinnerfy

3/2 lbs Shell-on medium shrimp

2 tbsp Olive oil

1 lbs Andouille sausage

1 lbs Frozen okra

Notes:

thawed and sliced

3 tbsp All-purpose flour

6 tbsp Unsalted butter

Notes:

(¾ stick)

1 small Yellow onion

Notes:

diced

2 stalks Celery

Notes:

diced

1 Red bell pepper

Notes:

diced

1 cup Drained canned corn

2 Garlic cloves

Notes:

minced

2 tbsp Creole seasoning

28 oz Crushed tomatoes

Notes:

One 28-ounce can

6 cups Shrimp stock or store-bought vegetable broth

Notes:

(1½ quarts)

1 tbsp Worcestershire

1/4 cup Fresh parsley leaves

Notes:

loosely packed, chopped

1 lbs Lump crabmeat

Cooked white or brown rice

Notes:

for serving

Step 1 :

Peel the shrimp. If making shrimp stock, reserve the shells and start preparing it now (see Note). If using vegetable broth, discard the shells. Place the shrimp in a bowl and refrigerate.

Step 2 :

In a large skillet, heat the olive oil over medium-high heat. Add the sausage and sauté until it starts to brown, about 3 minutes. Add the okra and sauté until browned, 5 to 7 minutes more. Remove from the heat and set aside.

Step 3 :

In a heavy soup pot, combine the flour and butter and cook, stirring constantly, until the roux is light brown, about 2 minutes.

Step 4 :

Add the onion, celery, bell pepper, corn, and garlic to the roux. Sauté until the onion is translucent and fragrant, 5 to 8 minutes. Stir in the Creole seasoning.

Step 5 :

Add the tomatoes and shrimp stock or vegetable broth, stir well, and bring to a simmer over medium-high heat. Add the cooked andouille and okra, the Worcestershire, and parsley. Simmer for 25 minutes.

Step 6 :

Add the shrimp and crabmeat and cook until the shrimp is pink and cooked through, about 5 minutes. Serve over rice.

Step 7 :

Store the rice and gumbo in separate airtight containers in the refrigerator for up to 2 days

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