Seafood Gumbo with Crab, Shrimp & Sausage

 

Ingredients:

½ cup vegetable oil

½ cup all-purpose flour

1 large onion, chopped

1 green bell pepper, chopped

2 celery stalks, chopped

4 cloves garlic, minced

1 lb andouille sausage, sliced

1 lb shrimp, peeled and deveined

1 lb crab claws or crab legs

6 cups seafood stock or chicken stock

2 cups okra, sliced

2 bay leaves

Instructions:

1. In a large heavy pot, make a roux by whisking together the oil and flour over medium heat, stirring constantly until dark brown (about 20–25 minutes).

2. Add onion, bell pepper, celery, and garlic. Cook until softened, about 5 minutes.

3. Stir in the sausage and cook for another 5 minutes to release flavor.

4. Slowly pour in the stock, stirring to combine with the roux.

5. Add okra and bay leaves. Bring to a simmer and cook for 30 minutes, stirring occasionally.

6. Add the crab and shrimp. Cook for 5–7 minutes, just until the shrimp are pink and cooked through.

7. Remove bay leaves, season with salt and pepper to taste.

8. Serve hot over white rice, garnished with parsley or green onions if desired.