Louisiana Seafood Gumbo

Ingredients

• 1 pound shrimp, peeled and deveined
• 1 pound lump crab meat
• 1 pound fish fillets (such as catfish or snapper)
• 1 medium onion, diced
• 1 green bell pepper, diced
• 2 stalks celery, diced
• 2 cups okra, sliced
• 4 cloves garlic, minced
• 8 cups seafood stock or chicken broth
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Cajun seasoning
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• ½ cup vegetable oil
• ½ cup all-purpose flour
• Chopped fresh parsley for garnish
• Sliced green onions for garnish
• Hot sauce (optional)

Instructions

1. In a large, heavy-bottomed pot, heat the vegetable oil over medium heat. Gradually whisk in the flour and stir continuously for about 20-30 minutes until the mixture turns a deep brown color, resembling chocolate.
2. Once the roux is ready, add the diced onion, bell pepper, and celery to the pot. Cook for about 5-7 minutes until the vegetables are softened and fragrant.
3. Stir in the minced garlic and sliced okra. Cook for an additional 3-4 minutes.
4. Slowly add the seafood stock while stirring to combine. Add the diced tomatoes, Worcestershire sauce, Cajun seasoning, thyme, bay leaf, salt, and pepper. Bring the mixture to a simmer.
5. Reduce the heat to low and let the gumbo simmer uncovered for about 45 minutes, stirring occasionally.
6. After 45 minutes, add the shrimp, crab meat, and fish fillets to the pot. Cook for an additional 10-15 minutes, or until the seafood is cooked through.
7. Remove the bay leaf before serving. Ladle the gumbo into bowls and garnish with chopped parsley, sliced green onions, and hot sauce if desired.

Nutrition