A delicious gumbo packed with a variety of seafood such as shrimp, crab, and oysters, along with aromatic vegetables and spices.
Ingredients:
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 1 onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves of garlic, minced
- 1 pound shrimp, peeled and deveined
- 8 ounces crabmeat
- 8 ounces shucked oysters
- 8 ounces smoked sausage, sliced
- 1 can (14 oz) diced tomatoes
- 4 cups seafood or chicken broth
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- 2 bay leaves
- Cooked rice, for serving
- Fresh parsley, chopped (for garnish)
Instructions:
- In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the flour and stir constantly to make a roux. Continue stirring until the roux turns a dark brown color (similar to chocolate), about 15-20 minutes. Be careful not to burn it.
- Add the diced onion, green bell pepper, celery, and minced garlic to the pot. Cook for about 5 minutes until the vegetables start to soften.
- Add the shrimp, crabmeat, shucked oysters, and sliced sausage to the pot. Cook until the shrimp turn pink and the seafood is heated through.
- Stir in the diced tomatoes, seafood or chicken broth, paprika, dried thyme, dried oregano, cayenne pepper, salt, pepper, and bay leaves. Bring the mixture to a simmer.
- Reduce the heat to low, cover, and let the gumbo simmer for about 30 minutes to allow the flavors to meld together.
- Adjust the seasoning if needed.
- Serve the seafood gumbo over cooked rice.
- Garnish with fresh chopped parsley.
- Enjoy the delicious and flavorful seafood gumbo!
Note: You can customize the seafood selection based on your preference. Feel free to add other seafood such as crawfish or mussels. Adjust the spice level by adding more or less cayenne pepper.