LOUISIANA-STYLE SEAFOOD GUMBO
Ingredients:
For the Roux:
1 cup vegetable oil
1 cup all-purpose flour
For the Gumbo Base:
1 large onion, chopped
1 green bell pepper, chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 (14.5 oz) can diced tomatoes
4 cups seafood stock or chicken broth
For the Seafood and Meat:
1 pound shrimp, peeled and deveined
1 pound crab meat
1 pound andouille sausage (sliced)
For the Seasoning:
2-3 bay leaves
1 tablespoon Cajun seasoning
Salt and pepper to taste
For Serving:
Cooked white rice
Chopped green onions for garnish
Directions:
Heat vegetable oil in a large, heavy-bottomed pot over medium heat. Gradually whisk in flour, stirring constantly. Cook for 20-30 minutes until roux turns deep chocolate brown.
Add chopped onion, bell pepper, celery, and garlic to the roux. Cook for 5-7 minutes, stirring frequently, until vegetables soften.
Stir in diced tomatoes and cook for another 2-3 minutes.
Slowly pour in seafood stock, stirring well to incorporate the roux. Add bay leaves and Cajun seasoning.
Bring to a gentle simmer and cook for 20-25 minutes, stirring occasionally.
Stir in sliced andouille sausage and cook for 10 minutes. Add shrimp and crab meat, simmering for 5-7 minutes until shrimp are pink.
Season with salt and pepper. Remove bay leaves before serving.
Ladle gumbo over cooked rice and garnish with chopped green onions.
Preparation time: 15 minutes
Cooking time: 1 hour
Total time: 1 hour 15 minutes
Calories: ~425 kcal per serving
Servings: 6-8