Seafood Gumbo

🛒 Ingredients

• Vegetable Oil 118 g · 884 kcal
• All-purpose Flour 60 g · 216 kcal
• Yellow Onion 220 g · 88 kcal
• Celery Stalks 80 g · 13 kcal
• Green Bell Pepper 180 g · 36 kcal
• Garlic Cloves 20 g · 30 kcal
• Sliced Okra 100 g · 33 kcal
• Seafood Stock 1440 g · 60 kcal
• Large Shrimp 680 g · 680 kcal
• Lump Crab Meat 450 g · 470 kcal
• Shucked Oysters 240 g · 150 kcal
• Firm White Fish Fillets (e.g., Cod) 450 g · 390 kcal

👨‍🍳 Instructions

1. Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat, then gradually whisk in the all-purpose flour to create a roux.
2. Stir the roux constantly for 20-30 minutes until it reaches a rich, dark chocolate color, being careful not to burn it.
3. Add the diced yellow onion, celery stalks, and green bell pepper (the "holy trinity") to the roux and cook for about 8-10 minutes until softened.
4. Stir in the minced garlic and sliced okra, cooking for another 2-3 minutes until fragrant.
5. Gradually whisk in the seafood stock, bringing the mixture to a simmer and scraping any bits from the bottom of the pot.
6. Add a few dashes of Cajun seasoning, dried thyme, bay leaves, black pepper, and cayenne pepper to taste, then reduce heat and simmer for 45 minutes, stirring occasionally.
7. Add the large shrimp, lump crab meat, shucked oysters, and firm white fish fillets to the gumbo.
8. Cook for another 5-10 minutes, or until the shrimp are pink and cooked through, and the fish flakes easily. Do not overcook the seafood.
9. Remove the bay leaves, adjust seasoning if necessary, and serve hot over cooked white rice. Optionally, sprinkle with fresh parsley and filé powder before serving.