Louisiana Seafood Gumbo Recipe
Ingredients:
• 1 cup vegetable oil
• 1 cup all-purpose flour
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 1 pound shrimp, peeled and deveined
• 1 pound crab meat
• 1 pound andouille sausage, sliced
• 4 cups seafood stock or chicken broth
• 2-3 bay leaves
• 1 tablespoon Cajun seasoning
• Salt and pepper, to taste
• Cooked rice, for serving
• Chopped green onions, for garnish
Instructions:
1. Make the Roux:
1. In a large pot, heat the vegetable oil over medium heat.
2. Gradually whisk in the flour, stirring constantly.
3. Cook the mixture, stirring continuously, until it turns a deep brown color (about 20-30 minutes). Be careful not to burn it.
2. Cook the Vegetables and Sausage:
4. Add the chopped onion, bell pepper, and celery to the roux. Stir and cook for 5 minutes until softened.
5. Stir in the minced garlic and cook for another minute until fragrant.
6. Add the sliced andouille sausage and cook for about 5 minutes, stirring occasionally.
3. Simmer the Gumbo:
7. Pour in the diced tomatoes and seafood stock (or chicken broth). Stir well to combine.
8. Add the bay leaves and Cajun seasoning. Season with salt and pepper to taste.
9. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30-40 minutes, stirring occasionally.
4. Add the Seafood:
10. Add the shrimp and crab meat to the pot. Stir gently and cook for another 5-7 minutes, or until the shrimp turns pink and is fully cooked.
11. Taste and adjust seasoning if needed.
5. Serve and Enjoy:
12. Remove the bay leaves and discard them.
13. Serve the gumbo hot over cooked rice.
14. Garnish with chopped green onions.
Enjoy your delicious Louisiana Seafood Gumbo!
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