Louisiana Seafood Gumbo
Ingredients:
For the Roux:
1/2 cup vegetable oil
1/2 cup all-purpose flour
For the Gumbo:
1 large onion, chopped
1 green bell pepper, chopped
2 celery stalks, chopped
4 cloves garlic, minced
6 cups seafood stock (or chicken stock)
1 can (14.5 ounces) diced tomatoes
1 pound medium shrimp, peeled and deveined
1 pound crabmeat (lump or claw, picked for shells)
1/2 pound andouille sausage, sliced (optional)
1/2 pound okra, sliced (fresh or frozen)
2 teaspoons Cajun seasoning
1 teaspoon smoked paprika
1/2 teaspoon thyme
1/2 teaspoon cayenne pepper (optional, for heat)
Salt and pepper to taste
2 bay leaves
1/4 cup fresh parsley, chopped (for garnish)
4 green onions, sliced (for garnish)
Cooked white rice (for serving)
Directions:
Make the Roux: In a large, heavy-bottomed pot, heat the vegetable oil over medium heat. Gradually whisk in the flour, stirring constantly. Cook the roux, stirring frequently, until it turns a deep, rich brown color (about 15-20 minutes). Be careful not to burn it.
Add Vegetables: Add the chopped onion, bell pepper, celery, and garlic to the roux. Sauté for 5 minutes, stirring frequently, until the vegetables soften and become fragrant.
Build the Base: Slowly pour in the seafood stock, stirring constantly to avoid lumps. Add the diced tomatoes, bay leaves, Cajun seasoning, paprika, thyme, cayenne pepper (if using), and sliced okra. Bring to a boil, then reduce the heat to low and let it simmer for 20-25 minutes.
Cook the Seafood: Add the shrimp and crabmeat to the pot. If using andouille sausage, add it at this stage. Simmer for another 10 minutes, or until the shrimp are pink and cooked through.
Adjust Seasoning: Taste the gumbo and adjust the seasoning with salt, pepper, or additional Cajun seasoning, if needed.
Serve: Remove the bay leaves and ladle the gumbo over bowls of cooked white rice. Garnish with fresh parsley and green onions. Serve hot and enjoy the flavors of Louisiana!