Creole Seafood Gumbo

Ingredients

• 12 oz andouille sausage sliced on bias
• 3⁄4 cup vegetable oil
• 3⁄4 cup flour
• 1 onion, diced
• 1 green bell pepper, diced
• 4 stalks celery, diced
• 64 oz chicken broth
• 2 Tbs cajun seasoning
• 1 14.5 oz can diced tomatoes
• 1 tsp garlic, minced
• 2 bay leaves
• 2 tsp Worcestershire sauce
• 11⁄2 tsp cayenne pepper
• 4 dashes hot sauce
• 1 tsp dried thyme
• Salt & Pepper, to taste
• 1⁄2 lb bay scallops
• 1 lb cod, cut into 1" cubes
• 1 lb shrimp
• 16 oz lump crab

Directions

1. In a large dutch oven or large pot, brown andouille sausage on both sides over medium-high heat and remove with a slotted spoon and set aside.
2. Lower to medium heat and add vegetable oil. Heat oil and scrape up brown bits from bottom of the pot. Add flour and stir with a whisk constantly. You do not want to leave the roux unattended because it will burn! This process can take up to 20 minutes which may seem like a long time to be whisking but it is necessary for a proper roux. A dark brown roux is key in this recipe to get the flavors going.
3. Add the holy trinity to the pot and continue to stir now with a wooden spoon. Do this for about 5 minutes.
4. Pour chicken broth (which can be subbed for seafood stock), cajun seasoning, diced tomatoes, garlic, bay leaves, worcestershire sauce, cayenne pepper, thyme and tabasco sauce (or your preferred hot sauce). Bring to a boil then cover. Adjust to low heat and simmer for 11⁄2 hours.
5. Uncover and give a good stir and adjust seasoning with salt and black pepper to taste. Add shrimp, cod, and scallops to the pot and stir to combine. Cook for 15-20 minutes until seafood is cooked through.
6. Remove from this heat and stir in the crab meat.
7. Serve with white rice and enjoy!