Gumbo with Chorizo and Seafood

Ingredients

Directions

1. 1

   Cook chorizo in a cast iron skillet over medium-low heat. Remove chorizo from the pan and reserve drippings. Set aside to cool.

2. 2

   Turn heat to low. Sauté okra for 10 minutes. Remove okra and set aside.

3. 3

   Turn heat to medium and add oil. Gradually whisk in flour to form a roux. Cook until a light brown roux is formed.

4. 4

   Add onions, peppers, celery, and scallions to the skillet. Cook for 3 minutes. Then add garlic, salt, spices, tomato paste, bay leaves, and Worcestershire. Cook for 3 more minutes. Remove from heat.

5. 5

   Add shrimp stock and clam juice to a large pot and bring to a boil. Bring the broth down to a simmer then slowly whisk in the vegetable and roux mixture. Simmer for 15 minutes.

6. 6

   Slice the cooled chorizo into ¼ inch thick slices.

7. 7

   Remove pot from heat and add crab meat, shrimp, oysters, clams, chorizo, okra, and parsley. Cover with a lid and let stand for 5 minutes.

8. 8

   Serve immediately in 1 1/2 Cup portions in bowls garnished with scallions.