Name: Delicious Seafood Gumbo
Prep time: 45 min
Cook time: 1 h 45 min
Total time: 2 h 30 min
Yield: 6
Ingredients: ½ cups vegetable oil; ½ cups all-purpose flour; 1 onion, diced; 1 green bell pepper, diced; 2 celery stalks, diced; 3 garlic, minced; 14 ounces andouille sausage, sliced; 8 seafood or chicken broth; 1 can (14 oz) diced tomatoes; 2 bay leaves; 1 teaspoon dried thyme; 1 teaspoon dried oregano; ½ teaspoons cayenne pepper (adjust to taste); Salt and black pepper to taste; 1 cup okra, sliced; 1 pound large shrimp, peeled and deveined; 1 pound crab meat; 1 pint fresh oysters, drained; 2 tablespoons filé powder (optional); Chopped green onions, for garnish; Cooked white rice, for serving

Instructions

Prepare the Roux:

In a heavy Dutch oven or large pot, heat the vegetable oil over medium heat. Gradually add the flour, stirring constantly to create a roux. Cook the roux, stirring often, until it reaches a dark caramel color. Be patient, as this step is crucial for the gumbo's flavor. This may take around 20-30 minutes.

Sauté the Holy Trinity:

Add the diced onion, bell pepper, and celery to the roux. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent.

Add Aromatics and Proteins:

Stir in the minced garlic and andouille sausage slices. Sauté for a few minutes until the sausage is lightly browned and fragrant.

Incorporate Liquids and Seasonings:

Pour in the seafood or chicken broth and diced tomatoes (with their juices). Add bay leaves, dried thyme, dried oregano, cayenne pepper, salt, and black pepper. Stir well to combine all the flavors. Bring the mixture to a gentle simmer.
Simmer to Perfection:
Let the gumbo simmer uncovered for about 45 minutes to an hour, stirring occasionally. This allows the flavors to meld and develop. Skim off any excess fat that rises to the surface.

Add Seafood:

Gently fold in the sliced okra, shrimp, crab meat, and drained oysters. Continue to simmer for an additional 15-20 minutes until the seafood is cooked through and the flavors are well incorporated.

Finish and Serve:

If using filé powder, turn off the heat and sprinkle it over the gumbo, stirring it in. Filé powder adds thickness and a unique flavor. Serve the gumbo over cooked white rice and garnish with chopped green onions.

Delicious Seafood Gumbo

Ingredients