Seafood Gumbo

Ingredients

Olive oil

3 tablespoons

Onion

1 large, diced

Bell pepper

1 large, diced (any color)

Celery

2 stalks, diced

Garlic

4 cloves, minced

Flour

1/2 cup

Chicken broth

6 cups

Crushed tomatoes

1 (14.5 oz) can

Andouille sausage

1 pound, sliced

Shrimp

1 pound, peeled and deveined

Crab meat

1 cup, lump

Okra

1 cup, sliced (fresh or frozen)

Cajun seasoning

2 tablespoons

Salt

to taste

Black pepper

to taste

Rice

2 cups, cooked (for serving)

Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the diced onions, bell peppers, celery, and minced garlic. Sauté until the vegetables are softened, about 5-7 minutes.
3. Stir in the flour to create a roux, cooking it slowly while continuously stirring until it reaches a deep brown color, about 15-20 minutes. This step is crucial for developing flavor.
4. Gradually whisk in the chicken broth, ensuring no lumps remain. Then, add the crushed tomatoes and bring the mixture to a simmer.
5. Once simmering, add the sliced Andouille sausage, shrimp, crab meat, okra, Cajun seasoning, salt, and pepper. Stir to combine.
6. Bring the gumbo to a boil, then reduce the heat and let it simmer gently for about 2 hours, stirring occasionally. The flavors will meld beautifully during this time.
7. Serve the gumbo over a bed of cooked rice, garnishing with fresh parsley or green onions, if desired.