Last week, Southern Living featured a stovetop crawfish recipe. This week, the New Orleans theme continues as they feature 31 more classic Mardi Gras recipes from this article. These 31 recipes range from Shrimp Malacca with Rice to Chicken Andouille Gumbo (all favorites of any Louisianan) but our personal favorite we wanted to share this week is a delicious seafood gumbo recipe, which you can also find here.

This recipe is perfect for the chilly weather we have coming in and it is also easy to make for a large group of people who you may be celebrating Mardi Gras with over the next few weeks. Whoever you choose to make it for, let us know how yours came out and if you decided to add anything extra to it!

Ingredients

• 1 pound fresh lump crabmeat
• 3 pounds medium-size raw shrimp (with heads)
• Pinch of kosher salt
• 6 tablespoons oil, divided
• 2 pounds frozen sliced okra, thawed*
• 1/2 teaspoon kosher salt
• 1 pound andouille sausage, thinly sliced
• 2 tablespoons all-purpose flour
• 2 cups finely chopped yellow onion
• 1 cup finely chopped celery
• 1 cup finely chopped green bell pepper
• 4 garlic cloves, minced
• 1 cup chopped green onions, divided
• 1 (6-oz.) can tomato paste
• 3 bay leaves
• 1 teaspoon finely chopped fresh thyme
• 2 teaspoons kosher salt
• 1 teaspoon hot sauce (such as Tabasco)
• 1/4 teaspoon ground red pepper
• 1/2 teaspoon ground black pepper
• 1 tablespoon Worcestershire sauce
• 1 (14.5-oz.) can whole tomatoes, drained and coarsely chopped, liquid reserved
• 1 pt. oysters (between 2 dozen and 3 dozen)
• 1/4 cup finely chopped fresh flat-leaf parsley
• Hot cooked long-grain rice

How to Make It

Step 1

Pick crabmeat, removing any bits of shell.

Step 2

Remove shrimp shells and heads. Cover and refrigerate shrimp, and place shells and heads in a large stockpot. Add 8 cups water and a generous pinch of salt, and bring mixture to a boil over high heat. Reduce heat to medium-low, and simmer, partially covered, 1 hour. Cool 30 minutes; pour stock through a fine wire-mesh strainer, and reserve for use in Step Discard shells and heads.

Step 3

Heat 2 Tbsp. oil in a large heavy skillet over medium heat, and add okra. Sprinkle with 1/2 tsp. salt, and sauté 10 minutes. Set aside okra, and wipe out skillet. Heat another tablespoon of oil in skillet over medium-high heat, and sauté andouille about 8 minutes or until brown. Set aside.

Step 4

Heat remaining 3 Tbsp. oil in a large heavy pot over high heat. Add flour, reduce heat to medium, and cook, stirring constantly, about 10 minutes or until roux is a medium-to-dark brown. Add yellow onions, celery, and bell pepper, and sauté 4 to 5 minutes or until vegetables begin to soften. Add garlic and 1/2 cup green onions, and cook 3 more minutes. Stir in tomato paste and next 7 ingredients. Stir in tomatoes and 1/3 cup of their liquid; gradually stir in shrimp stock. Add reserved sausage and okra. Bring to a boil over high heat, and cover. Reduce heat to medium-low, and simmer 30 minutes.

Step 5

Stir in shrimp and remaining green onions, and simmer 3 minutes. Stir in crabmeat, oysters, and parsley, and simmer 1 minute. Remove from heat. Taste and add salt, if desired. Serve over rice.

Step 6

* Fresh okra may be substituted for frozen.