Alfredo
Culinary Explorer
Hey everyone, I want to share a fantastic Seafood Gumbo recipe with you! 
Perfect for a taste of the bayou at home.
Ingredients:
119×121
40.5 kB


Ingredients:
119×121
40.5 kB
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 6 cups seafood or chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- 1 lb shrimp, peeled and deveined
- 1 lb crab meat, cooked and picked over
- 1 lb okra, sliced (optional)
- 2 tablespoons Worcestershire sauce
- Cooked rice, for serving
- Chopped green onions, for garnish
- In a large pot or Dutch oven, heat vegetable oil over medium heat. Gradually whisk in flour to make a roux. Cook, stirring constantly, until the roux turns a dark caramel color, about 15-20 minutes. Be careful not to burn it.
- Add diced onion, bell pepper, celery, and garlic to the pot. Cook, stirring frequently, until vegetables are softened, about 5-7 minutes.
- Stir in diced tomatoes and cook for another 2-3 minutes.
- Gradually add seafood or chicken broth, stirring constantly to incorporate the roux into the liquid.
- Add dried thyme, oregano, bay leaf, cayenne pepper, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for about 30 minutes, stirring occasionally.
- Add shrimp, crab meat, and okra (if using). Simmer for an additional 10-15 minutes, or until seafood is cooked through and okra is tender.
- Stir in Worcestershire sauce and adjust seasoning with salt, pepper, and cayenne pepper to taste.
- Serve seafood gumbo hot over cooked rice. Garnish with chopped green onions.