Gumbo is the heart of Louisiana cuisine, a flavorful stew that combines rich spices, fresh seafood, and the distinct taste of a perfectly cooked roux. This recipe captures the essence of Creole and Cajun cooking, bringing a bit of Louisiana to your table.
Ingredients
For the Roux:
- ¾ cup vegetable oil
- 1 cup all-purpose flour
For the Gumbo:
- 1 medium onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 8 cups seafood stock (or chicken stock)
- 1 pound shrimp, peeled and deveined
- 1 pound crabmeat (lump or claw)
- 1 pound smoked andouille sausage, sliced
- 1 pint shucked oysters, with their liquid
- 2 cups okra, sliced (fresh or frozen)
- 2 teaspoons Cajun seasoning
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper to taste
- ½ teaspoon cayenne pepper (optional, for extra heat)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon gumbo file powder (optional, for thickening)
- Cooked white rice (for serving)
- Chopped green onions and parsley (for garnish)