Ingredients
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion, diced
- 1 green bell pepper, diced
- 3 celery stalks, diced
- 4 cloves garlic, minced
- 6 cups seafood or chicken broth
- 1 can diced tomatoes
- 2 bay leaves
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1 tablespoon paprika
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 pound shrimp, peeled and deveined
- 1 pound crab meat
- 1 pint shucked oysters
- 1/2 cup chopped green onions
- Hot sauce, to taste
- Cooked white rice, for serving
Directions
Step 1
In a large Dutch oven or stockpot, heat the vegetable oil over medium heat. Gradually whisk in the flour, stirring constantly, until the mixture is smooth.
Step 2
Continue cooking the oil and flour mixture, stirring frequently, for about 20-25 minutes, until it turns a dark brown color (this is known as making a roux).
Step 3
Add the onion, bell pepper, and celery to the pot, and cook for about 5-7 minutes, until the vegetables are softened.
Step 4
Add the garlic, and cook for another 1-2 minutes, until fragrant.
Step 5
Pour in the seafood or chicken broth, and stir well to combine. Add the diced tomatoes, bay leaves, thyme, oregano, paprika, salt, and black pepper, and bring the mixture to a boil.
Step 6
Reduce the heat to low, and let the gumbo simmer for about 30-40 minutes, until the flavors have melded together and the broth has thickened slightly.
Step 7
Add the shrimp, crab meat, and shucked oysters to the pot, and cook for another 5-7 minutes, until the seafood is cooked through.
Step 8
Stir in the chopped green onions and hot sauce, to taste.
Step 9
Serve the seafood gumbo hot, over a bed of cooked white rice.
