- Make Roux:
- In a large, heavy-bottomed pot, heat vegetable oil over medium heat. Gradually whisk in flour to make a roux. Stir continuously and cook until the roux reaches a dark brown color (similar to chocolate), which may take 15-20 minutes. Be careful not to burn it.
- Add Vegetables:
- Add diced onions, bell peppers, celery, and minced garlic to the roux. Stir well and cook until the vegetables are softened.
- Add Okra and Tomatoes:
- Add sliced okra and diced tomatoes to the pot. Continue to cook for an additional 5-7 minutes.
- Add Andouille Sausage and Spices:
- Stir in sliced andouille sausage, thyme, oregano, paprika, cayenne pepper, salt, and black pepper. Cook for a few minutes to allow the flavors to meld.
- Pour in Broth:
- Gradually pour in the seafood or chicken broth, stirring constantly to avoid lumps. Add the bay leaf.
- Simmer:
- Bring the mixture to a simmer and let it cook for at least 30 minutes, allowing the flavors to develop.
- Add Seafood:
- Add shrimp and crabmeat to the pot. Simmer for an additional 10-15 minutes or until the seafood is cooked through.
- Adjust Seasoning:
- Taste and adjust the seasoning, adding more salt, pepper, or cayenne if needed.
- Finish with Parsley:
- Stir in chopped fresh parsley just before serving.
- Serve:
- Serve the Seafood Gumbo over a bed of cooked white rice.
- Enjoy:
- Enjoy the rich and flavorful Seafood Gumbo!
Feel free to customize this recipe by adding other seafood like crawfish or adjusting the spice level to your liking. Gumbo is a versatile dish that captures the essence of Louisiana cuisine.