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 (preferably lump crab meat)
- 1 pound andouille sausage, sliced into ¼-inch pieces
- 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:
- In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat.
- Gradually whisk in the flour and continue stirring constantly to avoid lumps. You’ll need to cook this mixture for about 20-30 minutes. The goal is to get a deep, dark brown color (think of the color of dark chocolate). Keep a close eye on it because it can burn quickly once it starts darkening. Stir constantly, scraping the bottom of the pot to ensure it doesn’t stick or burn.
- Once the roux has reached a dark brown color, remove it from the heat for a moment, but keep stirring.
2. Sauté the Vegetables:
- Return the pot with the roux to medium heat.
- Add the chopped onion, green bell pepper, and celery to the pot (this is called the “holy trinity” in Cajun cooking). Stir occasionally and cook for about 5-7 minutes, until the vegetables have softened.
- Add the garlic and cook for another 1-2 minutes until fragrant.
3. Add the Tomatoes and Stock:
- Stir in the diced tomatoes (with their juice) and cook for 2-3 minutes to allow the flavors to meld.
- Gradually pour in the seafood stock (or chicken broth), stirring constantly to prevent the roux from clumping. Bring the mixture to a simmer.
4. Season and Simmer:
- Add the Cajun seasoning, bay leaves, salt, and pepper to taste. Stir everything to combine.
- Reduce the heat to low and let the gumbo simmer, uncovered, for about 30-45 minutes to allow the flavors to develop. Stir occasionally and check seasoning levels, adding more salt or Cajun seasoning if necessary.
5. Add the Meats:
- After the gumbo has simmered, add the andouille sausage, shrimp, and crab meat to the pot. Stir gently to combine. Let the seafood cook through, which will take about 5-7 minutes for the shrimp to turn pink and opaque.
- Be careful not to overcook the shrimp, as they can become tough.
6. Final Adjustments:
- Taste the gumbo and adjust the seasoning if necessary, adding more salt, pepper, or Cajun seasoning according to your preference. Remove the bay leaves from the gumbo.
7. Serve:
- Ladle the gumbo over a bowl of cooked rice. You can use white rice, brown rice, or even a bed of fluffy jasmine rice.
- Garnish with chopped green onions for a fresh and vibrant finish.
8. Enjoy!
- Serve your gumbo hot with some crusty bread or cornbread on the side, if desired.
Tips:
- Making the Roux: The darker the roux, the more flavorful your gumbo will be. However, be patient—don’t rush the process, as it can easily burn if the heat is too high.
- Seafood Stock: If you can find seafood stock, it’ll add depth to the gumbo. You can also use chicken broth if seafood stock is unavailable.
- Cajun Seasoning: Depending on how spicy you like your gumbo, you can adjust the amount of Cajun seasoning. For more heat, add extra cayenne pepper or hot sauce.
Enjoy your hearty, flavorful Louisiana seafood gumbo, perfect for a cozy dinner or special occasion!