Maison Premiere Gumbo

Maison Premiere Gumbo
This seafood gumbo from Brooklyn's Maison Premiere features smoky andouille sausage, seared shrimp, oysters, and crab.Thomas Payne

Jacob Clark, chef at Maison Premiere restaurant and bar in Brooklyn, learned to make gumbo from his Louisiana-born father. Today, Clark’s team at the restaurant makes gallons of shrimp-and-lobster stock for his gumbo, but he suggests home cooks just use the reserved shrimp shells and heads from the recipe fortify store-bought fish stock. (He also serves his with a half of a steamed blue crab cracked into every bowl.) To make the stock: Toast the shrimp shells in a 375°F oven until toasty, red, and crisp, then add them to the cold stock. Simmer gently until the broth is rich and flavorful, about 30 minutes, then strain.

What You Will Need