Seafood gumbo

Seafood gumbo is a classic Louisiana dish that’s hearty, flavorful, and perfect for gatherings or cozy dinners. Here’s a traditional recipe for seafood gumbo:

Ingredients:

For the roux:

• 1 cup vegetable oil or bacon fat
• 1 cup all-purpose flour

For the gumbo:

• 1 large onion, diced
• 1 bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 pound smoked sausage (such as andouille), sliced
• 6 cups seafood or chicken stock
• 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 pound crabmeat (fresh or canned)
• 1 cup okra, sliced (optional)
• 1/4 cup chopped fresh parsley
• Cooked white rice, for serving
• Sliced green onions, for garnish

Instructions:

1. Prepare Roux: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour to form a smooth paste. Cook the roux, stirring constantly, until it turns a deep brown color, similar to chocolate, about 30-40 minutes. Be careful not to burn it.
2. Sauté Vegetables: Add the diced onion, bell pepper, celery, and minced garlic to the pot with the roux. Cook, stirring frequently, until the vegetables are softened, about 5-7 minutes.
3. Add Sausage: Add the sliced smoked sausage to the pot and cook for an additional 5 minutes, allowing it to brown slightly.
4. Add Stock and Seasonings: Gradually pour in the seafood or chicken stock, stirring constantly to incorporate it into the roux and vegetables. Add the dried thyme, oregano, paprika, cayenne pepper, salt, black pepper, and bay leaf. Bring the mixture to a simmer and let it cook for about 30 minutes, stirring occasionally.
5. Add Seafood: Add the peeled and deveined shrimp, crabmeat, and sliced okra (if using) to the pot. Continue to simmer for an additional 10-15 minutes, or until the seafood is cooked through and the flavors have melded together.
6. Adjust Seasonings: Taste the gumbo and adjust the seasoning if needed, adding more salt, pepper, or cayenne pepper to taste.
7. Finish and Serve: Remove the bay leaf from the gumbo. Stir in the chopped fresh parsley. Serve the gumbo hot over cooked white rice, garnished with sliced green onions.
8. Enjoy: Enjoy your delicious seafood gumbo with a side of crusty French bread for dipping.

This recipe yields a flavorful and comforting gumbo that’s perfect for any occasion. Feel free to customize it by adding your favorite seafood or adjusting the level of spiciness to suit your taste preferences.