Recipe

Mr. Johnís Seafood Chorizo Soup

  • Yield:

Ingredients

  • 1 1/2 cups vegetable oil
  • 1 1/2 cups bleached all-purpose flour
  • 2 cups chopped yellow onions
  • 1 cup chopped green bell peppers
  • 1 cup chopped celery
  • 1 tablespoon Creole Seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 1/2 quarts Shrimp Stock or
  • canned low-sodium chicken stock
  • 1 dozen blue gumbo crabs, cracked in half, lungs and intestines removed
  • 1 pound smoked chorizo or andouille sausage, half finely chopped and half cut into 1/4-inch-thick slices
  • 2 pounds medium shrimp, peeled and deveined
  • 2 pounds peeled crawfish tails
  • 2 tablespoons chopped green onions (green parts only)
  • 2 tablespoons minced fresh flat-leaf parsley
  • Perfect Rice, hot

Directions

  • Heat the oil in a large heavy pot or Dutch oven over medium heat. Whisk in the flour and cook, stirring constantly, to make a fragrant, dark chocolate-colored roux, 25 to 30 minutes.
  • Add the onions, bell peppers, celery, Essence, salt, and pepper. Cook, stirring often, until the vegetables soften, about 4 minutes. Stir in the stock and crabs. Bring to a boil. Reduce the heat to medium-low. Simmer, uncovered, stirring occasionally, for 1 1/2 hours.
  • Meanwhile, heat a large skillet over medium-high heat. Add the chopped and sliced sausage and cook, stirring often, until browned, about 5 minutes. Remove from the heat.
  • Stir the shrimp, crawfish, and cooked sausage into the gumbo. Cook over medium-low heat until the seafood is firm, about 10 minutes. Remove from the heat and let stand for a few minutes. Skim any fat from the surface.
  • Stir the green onions and parsley into the gumbo. Spoon the rice into soup bowls and ladle the gumbo on top. Serve hot.