Ingredients
Scale
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 6 cups seafood stock or chicken broth
- 1 pound shrimp, peeled and deveined
- 1 pound crab meat (lump or claw)
- 1 pound fish (like catfish or tilapia), cut into bite-sized pieces
- 1 cup okra, sliced (fresh or frozen)
- 2 tablespoons Cajun seasoning
- 1 bay leaf
- to taste Salt and pepper
- 2 cups cooked white rice (for serving)
- 2-3 stalks green onions, sliced (for garnish)
- to taste Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the vegetable oil over medium heat. Gradually whisk in the flour to create a roux. Stir continuously for about 20-30 minutes until it turns a rich brown color, similar to chocolate.
- Add the chopped onion, bell pepper, and celery (the holy trinity!). Sauté for 5-7 minutes until softened.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the diced tomatoes, seafood stock, Cajun seasoning, and bay leaf. Bring to a simmer, allowing it to cook for about 30 minutes.
- Once the gumbo is simmering, add the shrimp, crab meat, fish, and okra. Cook for another 10-15 minutes until the seafood is cooked through.
- Season with salt and pepper to taste. Remove the bay leaf before serving.
- Serve over cooked white rice, garnishing with sliced green onions and fresh parsley.
- Prep Time: 30
- Cook Time: 60