Seafood Gumbo Recipe

A rich, flavorful stew from Louisiana, packed with shrimp, crab, and smoky sausage in a dark roux-based broth. Serve it over rice for a hearty meal!

Ingredients:

For the Roux:

• ½ cup vegetable oil or butter

• ½ cup all-purpose flour

For the Gumbo:

• 1 large onion, diced

• 1 green bell pepper, diced

• 2 celery stalks, diced

• 4 cloves garlic, minced

• 12 oz Andouille sausage (or smoked sausage), sliced

• 6 cups seafood or chicken stock

• 1 (14.5 oz) can diced tomatoes (optional)

• 2 bay leaves

• 1 tsp dried thyme

• 1 tsp dried oregano

• ½ tsp cayenne pepper (adjust to taste)

• 1 tsp smoked paprika

• 1 lb medium shrimp, peeled & deveined

• 1 lb lump crabmeat (or 2 blue crabs, cleaned & quartered)

• ½ lb okra, sliced (optional, for thickening)

• Salt & black pepper to taste

• 2 tbsp filé powder (optional, for thickening & flavor)

• 2 green onions, chopped

• Fresh parsley, chopped

• Cooked white rice (for serving)

Instructions:

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