How Do You Make New Orleans Style Seafood Gumbo?
When folks think New Orleans cuisine, seafood gumbo is usually one of the first dishes that comes to mind. Part soup and part stew, this hearty, rich-flavored dish is served over a bed of warm rice with saltine crackers. Pour 1/4 cup of oil into the large soup pot and pour the other 1/4 cup into the skillet. Bring the heat to high in the skillet, and medium in the soup pot. Add the onion, garlic, celery and bell pepper to the soup pot and stir the vegetables with the wooden spoon. In the skillet, allow the oil for the roux to become sizzling hot. Slowly pour the flour into the hot oil while stirring constantly. Continue to stir until the mixture begins to turn brown in color. The texture should become almost dough-like. Pour a small amount of cooking sherry in while continuing to stir, until the roux begins to liquefy slightly. Transfer the roux into the soup pot. Add the shrimp, crab, andouille sausage and pint of oysters. Stir the meats in well. The oils from the sauteeing seafood sh
