Instructions
1. Make the Roux:
- In a large pot or Dutch oven, heat the vegetable oil over medium heat.
- Gradually stir in the flour, and continue stirring constantly. The roux should become a rich, dark brown color, which can take 15-20 minutes. Be patient and stir to avoid burning.
- Once it’s a deep brown, remove from heat and set aside.
2. Sauté the Vegetables:
- In the same pot (or a separate pan), heat a little oil over medium heat. Add the onion, bell pepper, celery, and garlic. Sauté for 5-7 minutes until softened and fragrant.
- Stir in the diced tomatoes and cook for another 3-4 minutes.
3. Build the Gumbo Broth:
- Slowly add the seafood stock to the vegetables, stirring constantly to avoid lumps from forming. Add the bay leaf, thyme, paprika, Cajun seasoning, salt, pepper, hot sauce, and Worcestershire sauce.
- Bring the mixture to a simmer and cook for about 30 minutes, stirring occasionally.
4. Add the Meats and Seafood:
- Once the broth is flavorful and simmering, add the sausage slices, shrimp, and crab meat. Stir well to incorporate.
- Let the gumbo simmer for an additional 10-15 minutes, or until the shrimp are pink and cooked through. Adjust seasoning to taste, adding more salt, pepper, or hot sauce if desired.
5. Serve the Gumbo:
- Remove the bay leaf.
- Spoon the gumbo over a bed of hot, cooked white rice.
- Garnish with fresh chopped parsley and extra hot sauce if desired.
6. Enjoy:
- Serve your gumbo hot with crusty bread or cornbread on the side for a true Louisiana feast!
This gumbo is full of the bold flavors of the bayou with the smoky sausage, tender seafood, and that irresistible dark roux. It’s a comforting, hearty dish perfect for any occasion. Enjoy!
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