Seafood Gumbo
Ingredients:
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion, chopped
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 can diced tomatoes
- 4 cups seafood stock
- 1 bay leaf
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1 lb shrimp, peeled and deveined
- 1/2 lb crabmeat
- 1/2 lb andouille sausage, sliced
- 1/2 lb okra, sliced
- Cooked rice, for serving
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions:
- Make the Roux: In a large pot, heat the vegetable oil over medium heat. Whisk in the flour, stirring constantly, until the roux turns a deep brown color, about 15-20 minutes.
- Add Vegetables: Stir in the chopped onion, bell pepper, celery, and garlic. Cook for about 5 minutes, until the vegetables are softened.
- Add Tomatoes and Stock: Stir in the diced tomatoes and seafood stock. Add the bay leaf, paprika, and cayenne pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes.
- Add Sausage and Okra: Stir in the andouille sausage and okra. Simmer for another 15 minutes, allowing the flavors to meld together.
- Add Seafood: Stir in the shrimp and crabmeat. Cook for 5-7 minutes, until the shrimp are pink and opaque.
- Season and Serve: Season the gumbo with salt and pepper to taste. Remove the bay leaf and serve the gumbo over cooked rice. Garnish with fresh parsley.
Notes:
For extra heat, you can add more cayenne pepper or hot sauce. Feel free to add additional seafood like crawfish or clams for a richer dish.
Nutritional Information:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 500 kcal |
| Fat | 25g |
| Carbohydrates | 40g |
| Protein | 30g |
User Reviews:
Emily J.: "This gumbo was fantastic! The roux added so much depth of flavor, and the seafood was perfectly cooked."
Mark S.: "Great recipe! The andouille sausage gave it a wonderful smoky flavor. Will definitely make again."