Seafood and Sausage Gumbo
1 lb Crab legs (whatever your preference, I like Dungeoness and King)
2 Halibut steaks – approximately 1lb.
1/2 pound bay scallops
1/2 pound shrimp – deveined/peeled.
1 package/6 Andouille sausage – sliced into medallions
10-16 oz salt pork
2 lbs okra – sliced, seeded
2 cups celery – chopped
1 bell pepper – chopped
3 tbsp – minced garlic
2 onions – chopped
1 leek – chopped
2 shallots – chopped
3 tomatoes – chopped, retain juice
6-8 cups chicken stock (or fish stock if you wish to make your own)
1 beer – I used Newcastle
1/2 cup olive oil
2 tbsp paprika
2 tbsp cayenne pepper
1 tbsp black pepper
1 tbsp powdered garlic
1-2 tbsp salt
4 bay leaves
dash Worcestershire sauce
few dashes pepper sauce
3 tsp file powder
Rice – cooked
Heat olive oil and garlic over medium heat. Slow cooking by adding liquids. Add vegetables, meats, and spices except file powder. Cook at least 1 hour, then remove the bay leaves and salt pork. Add file powder just prior to serving and stir well. Serve in bowls over rice.
