seafood gumbo

Ingredients

• Onions

  Raw

  2 medium or 220g

• Green bell pepper

  Sweet, green, raw

  2 medium or 238g

• Spices Whole Bay Leaves

  Compliments

  2 leaves or 1g

• Salt

  Table

  6 tsp or 36g

• Pepper

  Spices, white

  ½ tsp, ground or 1g

• Spices Ground Black Pepper

  Compliments

  ½ tsp or 2g

• Thyme

  Spices, dried

  ½ tbsp, leaves or 1g

• Oregano

  Spices, dried

  ½ tbsp, leaves or 2g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  ¾ cup or 168g

• Flour

  All Purpose - Giant

  ¾ cup or 90g

• Garlic

  Minced - Great Value

  3 tsp or 15g

• Seafood Stock

  Bar Harbor

  5 servings or 1.27kg

• Andouille

  Artisan

  15 ¾ oz or 450g

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Dungeness crab

  Crustaceans, raw

  2 crab or 326g

Directions

1. Heat oil until near smoking. Add flour and stir constantly with wisk until dark brown about 4 minutes . Add chopped onion and pepper and cook 2 minutes. Add garlic and spices, cook 2 minutes. Bring stock to boil and add roux a spoonful at a time. Add andouille and boil for 15 minutes, stirring occasionally. Reduce heat and simmer 10 minutes. Add shrimp and crab and return to boil. Remove from heat and skim any oil from the surface. Serve with rice.