Classic Seafood Gumbo with Crab, Shrimp & Sausage 🍤🦀🌶️

👩‍🍳 Instructions

1️⃣ Make the Roux

1. In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat.
2. Whisk in the flour and stir constantly for 15–20 minutes, until the mixture turns a rich dark brown color. Be patient and keep stirring—this roux is the flavor base of the gumbo!

2️⃣ Add the Holy Trinity & Garlic

1. Once the roux is ready, stir in the chopped onion, bell pepper, and celery.
2. Cook for about 5 minutes, stirring frequently, until the vegetables are softened.
3. Add minced garlic and sauté for another 1–2 minutes.

3️⃣ Cook the Sausage

1. Add the sliced andouille sausage to the pot.
2. Cook for 5 more minutes to brown slightly and let the sausage flavor infuse into the base.

4️⃣ Add Stock & Vegetables

1. Slowly pour in the seafood or chicken stock, stirring constantly to incorporate the roux into the liquid without lumps.
2. Add sliced okra, bay leaves, thyme, Cajun seasoning, paprika, salt, and black pepper to taste.
3. Bring the mixture to a boil, then reduce heat and simmer uncovered for 45 minutes. This deepens the flavor and softens the okra.

5️⃣ Add Seafood

1. Stir in the shrimp and crab. Simmer gently for 8–10 minutes, or until the shrimp turn pink and are cooked through.
2. Remove and discard the bay leaves before serving.

6️⃣ Serve

• Spoon cooked white rice into the center of each bowl of gumbo.
• Ladle the gumbo around the rice and top with chopped fresh parsley.
• Serve with saltine crackers on the side for a classic Southern touch.
  

  🌟 Tips & Variations