Seafood Gumbo

Ingredients:

• For the Gumbo Base:

  • 1/3 cup vegetable oil

  • 1/3 cup all-purpose flour

  • 1 large onion, chopped

  • 1 green bell pepper, chopped

  • 2 celery stalks, chopped

  • 3 garlic cloves, minced

  • 1 (14.5 oz) can diced tomatoes

  • 6 cups seafood stock or chicken stock

  • 1 bay leaf

  • 1 tablespoon Creole or Cajun seasoning

  • 1 teaspoon dried thyme

  • 1 teaspoon smoked paprika

  • Salt and black pepper to taste

  • 1/4 teaspoon cayenne pepper (optional for extra heat)

• For the Seafood:

  • 1/2 lb shrimp, peeled and deveined

  • 1/2 lb crab legs

  • 1/2 lb crawfish tails (optional)

  • 1/2 lb firm white fish (e.g., cod or snapper), cut into chunks

• For Garnish:

  • 2 green onions, chopped

  • 2 tablespoons fresh parsley, chopped

• For Serving:

  • Steamed white rice

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, stirring constantly, until the mixture turns a deep brown color (about 15-20 minutes). Be patient and careful not to burn it.

2. Cook the Vegetables:

   • Add the chopped onion, bell pepper, celery, and garlic to the roux. Cook, stirring frequently, until the vegetables are soft (about 5-7 minutes).

3. Build the Flavor:

   • Stir in the diced tomatoes, seafood stock, bay leaf, Creole seasoning, thyme, smoked paprika, salt, black pepper, and cayenne pepper.

   • Bring the mixture to a simmer and cook for 30-40 minutes, stirring occasionally to allow the flavors to meld.

4. Add the Seafood:

   • Add the crab legs to the pot and cook for 10 minutes.

   • Add the shrimp, fish chunks, and crawfish tails (if using). Simmer for another 5-7 minutes, or until the seafood is cooked through.

5. Finish the Dish:

   • Remove the bay leaf.

   • Taste and adjust seasoning as needed.

6. Serve:

   • Ladle the gumbo over steamed white rice in bowls.

   • Garnish with chopped green onions and parsley.