“Gumbo, what a fantastic type of recipe. There is some sort of creole magic that happens when you pair seafood with smoky and spicy andouille sausage. This recipe is one stop shopping for a happy belly.” -Chef MacKenzie
Serves 6 or just 1 if you don’t like sharing
The Maine Event
- Lobster, cooked, shucked, roughly chopped: 2 1 ⅓ -1 ½-pounds RESERVE THE COOKING LIQUID
- Shrimp peeled and de-veined: 1 pound
- Butter, unsalted: 4 oz
- Flour: just shy of 1 cup
- Olive oil: 2 Tbsp
- Andouille sausage, sliced 1/4 - inch: ½ pound
- Onion, diced: 1 ea
- Celery, diced: 1 stalk
- Green pepper, seeded, diced: 1 ea
- Garlic, minced: 2 Tbsp
- Diced tomato, 14 oz can: ½ can
- Salt: 1 Tbsp
- Pepper: ½ tsp
- Thyme: 1 tsp
- Cayenne: ¼ tsp
- Bay leaves: 2 ea
- Gumbo file: 1 Tbsp
- Rice for serving
For the Maine Event
- Once you have shelled the lobster add the body and shells back into the liquid and let it simmer while we prepare this recipe.
- In a small pot melt the butter over medium heat. Whisk in the flour until there are no clumps. Continue to stir and cook until the roux is thick and slightly golden brown. Turn off the heat and reserve.
- In a large pot over medium heat add the oil until it shimmers.
- Add in the sausage and cook for 3 minutes until it starts to brown.
- Add in onions,celery, and green pepper.
- Cook for 4 minutes until the onions begin to become translucent and aromatic.
- Add in garlic and cook for 1 minute.
- Add in tomatoes and all of the spices except gumbo file and stir to evenly coat, cook for 1 minute
- Add in the roux and stir to combine.
- Whisk in 1 quart of strained lobster stock and bring to a boil.
- Reduce to low heat and cover. Cook for 35 minutes.
- Turn off the heat and add lobster meat and gumbo file. Stir constantly while adding the file, reduce the cover and let it sit for 10 minutes on the burner it was cooked on but with the heat off.
Serve over rice.
BONUS: Our friend, Jian (famed hot sauce maker) is offering a special discount on his CRAZY RICH ASIAN SAUCE >