Cajun Seafood Gumbo

Cajun Seafood Gumbo Recipe

Ingredients

For the Roux:

• 1 cup vegetable oil
• 1 cup all-purpose flour

For the Gumbo:

• 1 large onion, finely chopped
• 1 bell pepper, finely chopped
• 3 celery stalks, finely chopped
• 4 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 6 cups seafood or chicken broth
• 1 lb shrimp, peeled and deveined
• 1 lb crabmeat
• 1 lb crawfish tails (optional)
• 1 lb andouille sausage, sliced
• 2 cups okra, sliced (fresh or frozen)
• 2 bay leaves
• 1 tsp thyme
• 1 tsp paprika
• 1 tsp cayenne pepper (adjust to taste)
• 2 tsp Worcestershire sauce
• Salt and black pepper to taste
• 1/2 cup chopped green onions
• 1/2 cup chopped fresh parsley
• Cooked white rice (for serving)
• Filé powder (optional, for serving)

Instructions

1. Make the Roux:
   • In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat.
   • Gradually whisk in the flour, stirring constantly to avoid burning, until the mixture is smooth.
   • Continue cooking and stirring the roux for about 20-30 minutes, or until it reaches a dark brown color (similar to chocolate). Be patient and keep stirring to avoid burning.
2. Cook the Vegetables:
   • Add the chopped onion, bell pepper, and celery to the roux. Cook, stirring frequently, until the vegetables are softened (about 5-7 minutes).
   • Add the minced garlic and cook for another 1-2 minutes.
3. Add the Liquid:
   • Stir in the diced tomatoes and their juices.
   • Gradually add the seafood or chicken broth, stirring constantly to ensure a smooth mixture.
4. Season the Gumbo:
   • Add the bay leaves, thyme, paprika, cayenne pepper, and Worcestershire sauce. Season with salt and black pepper to taste.
   • Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30 minutes.
5. Cook the Seafood and Sausage:
   • Add the sliced andouille sausage and okra to the pot. Simmer for another 10-15 minutes.
   • Add the shrimp, crabmeat, and crawfish tails (if using). Simmer for another 5-7 minutes, or until the seafood is cooked through.
6. Finish the Gumbo:
   • Remove the bay leaves from the pot.
   • Stir in the chopped green onions and parsley.
   • Adjust the seasoning with additional salt, black pepper, and cayenne pepper if needed.
7. Serve:
   • Serve the gumbo hot over cooked white rice.
   • Sprinkle with filé powder if desired for additional thickness and flavor.

Enjoy your homemade Cajun Seafood Gumbo!