Page 178 - 2019TOHCookbook

CHEF ANDREW ZIMMERN | SERVES 16
INGREDIENTS
1⁄2 cup all-purpose flour
1⁄2 cup rendered chicken fat or vegetable oil
1 lb. andouille sausage, sliced 1⁄4 inch thick
3 large celery ribs, cut into 1⁄2-inch dice
1 onion, cut into 1⁄2-inch dice
1 red bell pepper, cut into 1⁄2-inch dice
1 habanero chile, minced and most seeds discarded 3 garlic cloves, minced
1⁄2 lb. okra, split lengthwise
2 tsp. dried thyme
2 bay leaves
3 tbsp. gumbo filé powder (sassafrass)
5 cups rich chicken stock
3 cups clam juice, bottled is fine
3 tbsp. Worcestershire sauce
1 cup tomato puree
1 lb. lump crabmeat, picked over
2 dozen shucked oysters and their liquor
Salt and freshly ground pepper
Steamed rice, for serving
Chives for garnish
INSTRUCTIONS
In a large pot, stir the flour and rendered chicken fat until smooth. Cook over moderate heat, stirring every 45 seconds, until the roux turns from white to blond to red to a rich brown color, about 15-20 minutes. You want it to be the color of the outside of a loaf of banana bread—nice dark brown. Add the andouille, celery, onion, red pepper, habanero, garlic, okra, thyme, bay leaf and half of the filé powder and cook over moderate heat, stirring occasionally, until the onion is translucent, about 5 minutes. Add the stock, clam juice, Worcestershire and tomatoes and bring to a boil. Reduce the heat to low and simmer for 1 hour, stirring occasionally.
Stir in the remaining filé powder and add the crab, oysters and their liquor. Season with salt and pepper and simmer gently for a few minutes to just cook the oysters through. Serve the gumbo with a quarter cup of rice spooned in the middle of a large bowl. Garnish with some snipped chives.
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ANDOUILLE, CRAB & OYSTER GUMBO