Mom's Holiday Gumbo
1 cup vegetable oil
1 cup all-purpose flour
2 cups onion, chopped
1 cup green bell pepper, chopped
1 cup celery, chopped
3 bay leaves
1 1/2 Tbsp. kosher salt
1 Tbsp. pepper
3 Tbsp. Creole seasoning
1 tsp. cayenne pepper
3 gumbo crabs
8 cups chicken stock
1/2 lb. andouille sausage, sliced into 1/2-inch slices
1/2 lb. smoked sausage, sliced into 1/2-inch slices
1/2 lb. hot sausage, rolled in 1-inch balls
1 lb. 16/20 shrimp peeled, deveined and no tails
1/2 lb. crabmeat (preferably claw meat)
In a large Dutch oven on the stovetop, heat oil. Gradually add flour to form a roux stirring continuously as not to burn. When it reaches the color of chocolate, add onion and cook until transparent, about 5 minutes. Add bell pepper and celery and continue to cook in the roux until softened, about 4 minutes. Stir in the seasonings, and gumbo crabs.
Add stock slowly. Add all sausage and stir. Bring to a boil and simmer for 30 minutes. Stir in shrimp and crabmeat and continue to simmer for an additional 5-10 minutes.
Dry Oven Roux
Preheat oven to 375 degrees.
On a cookie sheet, place 3-4 cups all-purpose flour keeping 1 inch away from the sides of the pan. Place in the pan in the oven. Make sure and stir every 30 minutes.
If you cook for 2 hours, this will be a peanut butter color such as for an etouffee.
If you cook for 4 hours, this will be a chocolate color such as for gumbo.
Once cooled, this must be sifted. Once sifted, store the way you would store flour.