Seafood and Andouille Gumbo

1 cup flour
1 cup oil
3/4 cup onion
1/2 cup bell pepper
1/2 cup celery
4 cups seafood stock
2 cups diced okra
2 cups diced tomato
1 cup sliced Andouille sausage
2 pounds fresh Alabama Gulf Shrimp
1 pound fresh Alabama Gulf Dark Crab Meat
Tony’s seasoning

Cook whisked flour and oil over low heat until a medium brown roux has formed.
Add Vegetables and cook until soft.
Add seafood stock and stir until well mixed.
Add Okra, tomato and Andouille sausage.
Gently boil for 1 hour.
Add Alabama Gulf Shrimp and Crab.
Return to a boil and turn off heat. Season to taste and serve!

Dauphin Island Gumbo Cookoff “Hits the Trail”
The Dauphin Island cookoff Saturday, April 26, 2014
11 a.m. – 3 p.m.
Tickets – $10
3 locations
Downtown / Water Tower
West End Shops
Country Club

Tour the island while sampling Gumbo along the way! This year’s Gumbo Cookoff is going on the road giving you the opportunity to see more of what Dauphin Island has to offer.


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