07/30/2024
๐๐จ๐ฎ๐ข๐ฌ๐ข๐๐ง๐-๐๐ญ๐ฒ๐ฅ๐ ๐๐๐๐๐จ๐จ๐ ๐๐ฎ๐ฆ๐๐จ ๐ฆ๐ฆ๐ถ๏ธ
Ingredients:
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion, diced
- 1 bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 pound andouille sausage, sliced into rounds
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cloves
- 1 bay leaf
- 6 cups seafood or chicken broth
- 1 can (14 oz) diced tomatoes
- 1 pound shrimp, peeled and deveined
- 1 pound crab meat (preferably lump crab meat)
- 1 pound okra, sliced (fresh or frozen)
- 1 tablespoon Worcestershire sauce
- 2 tablespoons hot sauce (optional)
- Cooked white rice, for serving
- Chopped green onions, for garnish
Directions:
1. In a large Dutch oven or heavy-bottomed pot, heat vegetable oil over medium heat. Gradually add flour, stirring constantly to make a roux. Cook until the roux reaches a dark brown color, about 20-30 minutes.
2. Add diced onion, bell pepper, celery, and garlic to the roux. Sautรฉ until vegetables are softened, about 5-7 minutes.
3. Stir in sliced andouille sausage, salt, black pepper, cayenne pepper, paprika, thyme, oregano, cloves, and bay leaf. Cook for another 5 minutes.
4. Gradually add seafood or chicken broth, stirring constantly. Add diced tomatoes with their juices. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes.
5. Add shrimp, lump crab meat, and sliced okra to the pot. Simmer for 10-15 minutes until shrimp are pink and cooked through, and okra is tender.
6. Stir in Worcestershire sauce and hot sauce (if using). Adjust seasoning with salt, pepper, and additional cayenne pepper to taste.
7. Remove bay leaf from gumbo. Serve hot over cooked white rice. Garnish with chopped green onions.
Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 75 minutes
Kcal: 480 kcal | Servings: 6 servings
