Seafood Gumbo with Crab, Shrimp & Sausage

Ingredients:

½ cup vegetable oil

½ cup all-purpose flour

1 large onion, chopped

1 green bell pepper, chopped

2 celery stalks, chopped

4 cloves garlic, minced

1 lb andouille sausage, sliced

1 lb shrimp, peeled and deveined

1 lb crab claws or crab legs

6 cups seafood stock or chicken stock

2 cups okra, sliced

2 bay leaves

1 tsp thyme

1 tsp Cajun seasoning

½ tsp smoked paprika

Salt and pepper to taste

Cooked white rice, for serving

Chopped parsley, for garnish

Saltine crackers, for serving

Instructions:

1.⁠ ⁠In a large pot, heat oil over medium heat. Whisk in flour and stir constantly to create a dark brown roux, about 15–20 minutes.

2.⁠ ⁠Add onion, bell pepper, celery, and garlic. Sauté until vegetables are soft, about 5 minutes.

3.⁠ ⁠Stir in sausage slices and cook for 5 more minutes.

4.⁠ ⁠Slowly pour in seafood stock, stirring constantly to blend with the roux.

5.⁠ ⁠Add okra, bay leaves, thyme, Cajun seasoning, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 45 minutes.

6.⁠ ⁠Add shrimp and crab. Simmer for another 10 minutes, or until shrimp are pink and cooked through.

7.⁠ ⁠Discard bay leaves.

8.⁠ ⁠Serve hot with a scoop of white rice in the center of each bowl. Garnish with parsley and arrange saltine crackers on the side.