Seafood Gumbo
Ingredients:
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 6 cups seafood or chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- 1 bay leaf
- 1 pound shrimp, peeled and deveined
- 1/2 pound crabmeat
- 1/2 pound shucked oysters, with their liquor
- 1 cup sliced okra, fresh or frozen
- 2 tablespoons chopped fresh parsley
- Cooked white rice, for serving
- Sliced green onions, for garnish
Seafood Gumbo
Instructions:
For the Roux:
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour to make a roux. Cook, stirring constantly, until the roux turns a dark caramel color, about 20-30 minutes. Be careful not to burn it.
For the Gumbo:
Add the chopped onion, bell pepper, celery, and garlic to the pot. Cook, stirring frequently, until the vegetables are softened, about 5-7 minutes.
Stir in the diced tomatoes and cook for another 5 minutes.
Gradually pour in the seafood or chicken broth, stirring constantly to incorporate it into the roux and vegetables.
Add the thyme, oregano, paprika, cayenne pepper, salt, black pepper, and bay leaf to the pot. Bring the mixture to a simmer and let it cook for about 30 minutes, stirring occasionally.
Add the shrimp, crabmeat, shucked oysters with their liquor, and sliced okra to the pot. Cook for another 10-15 minutes, or until the seafood is cooked through and the okra is tender.
Taste the gumbo and adjust the seasoning if needed. Stir in the chopped parsley.
Serve the seafood gumbo over cooked white rice, garnished with sliced green onions.
Enjoy your delicious seafood gumbo! Feel free to adjust the ingredients and spices according to your taste preferences.