Deck the halls with bowls of gumbo. . . .”
- 10 cups chicken broth
- 1¼ cups all-purpose flour
- 1 cup vegetable oil
- 2 cups chopped onion
- ½ cup chopped green onion
- ½ cup chopped green bell pepper
- 1 clove garlic, minced
- 1½ teaspoons red pepper
- 1½ teaspoons salt
- 1 (15-ounce) can chopped tomatoes with green chilis, such as Rotel
- ½ cup Worcestershire sauce
- 2 tablespoons hot sauce, such as Crystal
- 2½ pounds shrimp, shells on
- 1¼ pounds crab meat, picked over
- 1 pound sausage, cooked and sliced
- ¼ cup chopped parsley
- 1 bay leaf
- Cajun seasoning, to taste
- Bring chicken broth to a simmer in a saucepan over medium heat. Reduce heat to low, cover, and keep hot.
- Heat oil in a large, heavy-bottomed saucepan over medium heat. Gradually sprinkle in flour. Cook, stirring occasionally, until deep brown, about 5—10 minutes. Watch carefully to prevent scorching.
- Add onion, green onion, bell pepper, garlic, red pepper, and salt. Cook until vegetables are soft.
- Slowly add half the hot chicken broth, stirring. Once combined, add remaining chicken broth, tomatoes, Worcestershire, and hot sauce. Remove from heat, cool, and refrigerate at least overnight, up to 2 days.
- To finish and serve, warm gumbo over medium heat. Meanwhile, bring a large pot of salted water to boil. Add shrimp, cover, remove from heat and let stand until cooked through, about 10 minutes.
- Peel and devein shrimp and add to gumbo. Add crab, sausage, parsley, bay leaf, and Cajun seasoning to taste. Bring to a simmer and cook for 30 minutes—1 hour, the longer it simmers, the spicier it will be.
- Serve over rice and top with additional green onions, if desired.