Seafood Gumbo Recipe

Instructions:

1. Make the Roux:

• In a heavy-bottomed pot (Dutch oven preferred), heat oil over medium heat.

• Gradually whisk in flour, stirring constantly.

• Cook, stirring frequently, for 20-30 minutes until the roux turns a deep chocolate brown (like peanut butter or darker). Be careful not to burn it!

2. Sauté the “Holy Trinity” & Sausage:

• Add onion, bell pepper, celery, and garlic to the roux. Cook for 5-7 minutes until softened.

• Stir in sliced sausage and cook for another 3-4 minutes.

3. Build the Gumbo Base:

• Slowly pour in the stock while stirring to blend with the roux.

• Add diced tomatoes (if using), bay leaves, thyme, oregano, cayenne, and smoked paprika.

• Bring to a boil, then reduce heat to low and simmer for 30-45 minutes, stirring occasionally.

4. Add Seafood & Okra (if using):

• Stir in okra (if using) and simmer for 10 minutes.

• Add shrimp and crab, cooking for 5-7 minutes until shrimp turn pink. Do not overcook!

5. Season & Thicken:

• Remove bay leaves. Season with salt and black pepper to taste.

• For extra thickness, stir in filé powder (if using) off the heat.

6. Serve:

• Ladle gumbo over cooked white rice.

• Garnish with green onions and parsley.

Enjoy your rich, flavorful seafood gumbo with crusty French bread or cornbread!

Tips:

• For a thicker gumbo, add more okra or filé powder.

• Adjust spice levels with hot sauce or extra cayenne.

• Gumbo tastes even better the next day as flavors meld!