Baby it’s cold outside… One of the few things I enjoy about dreary cold winter days is eating home-made soup. And Gumbo is one of my all-time favorites. Here is my take on a classic dish.
1 cup olive oil
2 cups all-purpose flour
4 cups chicken broth
8 oz. clam juice
2 28 oz. can of diced tomatoes
1/2 pound Andouille sausages
12 oz. cooked shrimp (100-150 count)
8 oz. imitation crab
16 oz. package of frozen gumbo vegetable mix*
2 teaspoons file powder
Begin by making a roux: In a large skillet combine oil and flour. Heat over medium-low heat until the flour turns a medium brown color. Stir frequently as it will burn very easily. This takes 30-45 minutes.
Meanwhile in a separate skillet cook sausages. Remove from pan and allow to rest. Then slice into bite size pieces.
Once roux is complete, slowly add liquids a small about at a time, stirring between additions.
Into a large crockpot, add roux and all remaining ingredients except for the file powder. Allow to cook for approximately 4 hours on high or 8 hours on low. Just before serving add file powder. Serve over rice.
*gumbo vegetable mix contains okra, corn, celery, onions and red peppers