Northern Neck Gumbo with Choptank Oysters

  • Serves 12
  • 2 tbsp Canola Oil
  • 4 Surry Sausage Links, sliced
  • 225g Yellow Onions, peeled and diced
  • 225g Celery, diced
  • 225g Green Peppers, diced
  • 225g Red Peppers, diced
  • 4 Garlic Cloves, diced
  • 0.5 tsp Cayenne, minced
  • 1 tsp Smoked Paprika
  • 1 tsp Chili Powder
  • 0.5 tsp Old Bay Seasoning
  • 1 tsp Allspice
  • 0.5 tsp Salt
  • 2.85 ltr Rich Chicken Stock
  • 225g Flour
  • 237 ml Canola Oil
  • 1 tsp Worcestershire Sauce
  • 1 tsp Gumbo File Powder
  • For the Garnish:
  • 18 shucked Choptank Sweet Oysters
  • 225g Maryland Jumbo Lump Crabmeat
  • 225g Wild VA Rockfish, diced
  • 113g Scallions, minced

1. In a 4ltr stock pot heat canola oil to a medium temperature, add sliced surry sausage and render for 6 to 8 minutes. 2. Add onions, celery, peppers and garlic, cook for 3 minutes. 3. Add spices and allow to toast until fragrant. 4. Add stock and bring to a soft simmer. 5. Prepare a brown roux by combining warm oil and flour. Cook over a medium heat until it is a dark caramel colour, approximately 15 to 20 minutes. Whisk every few minutes so as not to burn the flour. 6. Carefully whisk roux into soup. Add Worcestershire and file and allow soup to softly simmer for 20 minutes. 7. Add your garnishes and cook until oysters are slightly curled and fish is just cooked. Serve immediately in 6 large warm bowls. Tip: Leftovers make an amazing breakfast with a quick fried egg added.