Eighty snails should produce about 2 ¼ pounds of meat. The roux in this recipe calls for a 2-to-1 ratio of oil to flour. Less oil can be used to reduce the amount of oil in the finished gumbo.
Finally, if seafood stock is not available, chicken stock may be substituted.
Add water to a 40-quart or larger crawfish pot. Add crab boil to taste, and bring water to a boil. Add the apple snails, bring back to a boil and boil for 1 hour. Drain snails and set aside to cool. When cool, remove the snails from the shells and clean them by cutting the muscular foot from the body. Discard the bodies. Tenderize the meat slightly by pounding it with a meat tenderizer, and set it aside.
To make the roux, put the oil in a 12-quart pot over medium heat. Stir in the flour and continue to stir the mixture non-stop until it reaches the desired dark-brown color. Add the onions, bell pepper, celery, garlic, salt, red pepper, black pepper, oregano and Tabasco Sauce. Boil for 10 minutes or until vegetables are soft, stirring occasionally. Add the seafood stock, pouring slowly to avoid popping from the roux. Simmer for 15 minutes, stirring occasionally.
Add the snail meat and andouille sausage. Bring to a boil, reduce heat and simmer for 2 hours or until the snails are tender and not chewy, stirring occasionally. Check and adjust salt and pepper. Remove from heat and add parsley. Serve over cooked rice.
The traditional side dish for gumbo in Cajun country is potato salad.
