Weekend Blue Crab & Sausage Gumbo

Preparation

1. Inspect crab twice for shell.
2. Heat vegetable oil in a heavy Dutch oven or stock pot over medium. Whisk in flour to start the roux.
3. Stir roux constantly until dark chocolate brown — about 45–60 minutes.
4. Add holy trinity to roux and sweat until onions soften, about 10–12 minutes.
5. Add garlic and cook 1 minute.
6. Slowly whisk in warm chicken stock.
7. Add Cajun seasoning, smoked paprika, garlic powder, onion powder, thyme, bay leaves, black pepper, cayenne, hot sauce, and Worcestershire.
8. Simmer uncovered 60–90 minutes, stirring occasionally, until body coats the back of a spoon.
9. Simmer andouille 20 min before adding crab.
10. Fold crab in gently at finish — 5 min max. Never boil after crab is added.
11. Finish with parsley and green onion. Serve over rice.