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Seafood Gumbo

Seafood Gumbo

Ingredients

  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 3 celery stalks, diced
  • 4 cloves garlic, minced
  • 6 cups seafood or chicken broth
  • 1 can diced tomatoes
  • 2 bay leaves
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • 1 tablespoon paprika
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 pound shrimp, peeled and deveined
  • 1 pound crab meat
  • 1 pint shucked oysters
  • 1/2 cup chopped green onions
  • Hot sauce, to taste
  • Cooked white rice, for serving

Directions

Step 1

In a large Dutch oven or stockpot, heat the vegetable oil over medium heat. Gradually whisk in the flour, stirring constantly, until the mixture is smooth.

Step 2

Continue cooking the oil and flour mixture, stirring frequently, for about 20-25 minutes, until it turns a dark brown color (this is known as making a roux).

Step 3

Add the onion, bell pepper, and celery to the pot, and cook for about 5-7 minutes, until the vegetables are softened.

Step 4

Add the garlic, and cook for another 1-2 minutes, until fragrant.

Step 5

Pour in the seafood or chicken broth, and stir well to combine. Add the diced tomatoes, bay leaves, thyme, oregano, paprika, salt, and black pepper, and bring the mixture to a boil.

Step 6

Reduce the heat to low, and let the gumbo simmer for about 30-40 minutes, until the flavors have melded together and the broth has thickened slightly.

Step 7

Add the shrimp, crab meat, and shucked oysters to the pot, and cook for another 5-7 minutes, until the seafood is cooked through.

Step 8

Stir in the chopped green onions and hot sauce, to taste.

Step 9

Serve the seafood gumbo hot, over a bed of cooked white rice.

Yum

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