Winter has been here for a while, but in Houston it has just begun. The days are definitely shorter and colder. In the world of The Gilded Tongue, it is officially soup and stew season. With that being said, the first thing that I think of at this time of year is gumbo!!!! Gumbo is quintessential Cajun fare at its finest! Nothing warms you better from the inside out than this slightly spicy, seafood laden bounty.

This roux-based stew is over-flowing with flavor. Showcasing fresh gulf shrimp, crawfish, and andouille sausage, it is sure to make you want to slap your mama!! Just not too hard, OK.

Seafood Gumbo

1/2 Cup All Purpose Flour

1/2 Cup Vegetable oil

1lb Andouille Sausage, 1/2 inch slices

1 lb Crawfish tail, peeled and with the fat

1 lb Shrimp, peeled and deveined

2 yellow onions, small diced

2 Green Bell Peppers, small diced

2 Stalks of Celery, small diced

3 cloves of garlic, minced

2 qts Seafood or vegetable stock, unsalted

1 tsp fresh thyme, chopped

4 Green Onions, Thinly sliced, separate the white and light green portions from the darker

2 Bay Leaves

1.5 Teaspoons of paprika

2 Teaspoons of old bay seasoning

2 Teaspoons of Worcestershire Sauce

1 Teaspoon of Tabasco

1/2 Teaspoon cayenne pepper

Salt and pepper to taste

In a large dutch oven, heat the oil over medium heat. Once hot, begin browning the sausage and placing it on a paper towel lined plate as it finishes. After the sausage, add the flour to the oil.

* The first step actually infuses the oil with the sausage flavor. Why not start off with bold flavor?!? Hope you are ready for the recipe lockdown portion, because, once you add the flour to the oil, you are not leaving the stove for at least 20 minutes. You and the whisk must become one, grasshopper.

With the flour and oil mixture in the pot, you want to constantly whisk the mixture. This prevents your roux from burning, which is super important. You may want to reduce your heat slightly.  If you burn the roux, the whole gumbo will be bitter and inedible. We want to achieve a deep, milk chocolate color before adding anything else. This color roux will lend the best flavor to your gumbo. Add the onion, bell pepper, celery, garlic, white portions of the green onions, and dry spices. This mixture is going to cook down until reduced in size by half and deep golden brown, approximately 20 minutes.

Add the stock and remaining ingredients, except the seafood and sausage. Using a spoon get the fond from the bottom of the pan and get the roux completely incorporated. Simmer the mixture on medium heat to develop flavor, approximately 30-45 minutes.

Adjust the broth seasoning with salt and pepper. Once to your liking, add in the sausage and seafood. Simmer until the Shrimp are pink and cooked through. At this point you can add in the green onion and reduce the heat to the lowest setting. You may continue to let the gumbo slowly bubble or you can pour that bad boy over rice and serve.