Seafood Gumbo with Okra and Shrimp

Ingredients

• ½ cup all-purpose flour
• ½ cup olive oil
• 1 large yellow onion, diced
• 1 cup celery, diced
• 1 large green bell pepper, diced
• ½ lb andouille sausage, sliced into rounds
• 1 lb fresh okra, sliced into 1/2-inch rounds
• 6 cups chicken broth
• 1 lb large shrimp, peeled and deveined
• ½ lb jumbo lump crab meat
• 2 tbsp tomato paste
• 1 serving salt and black pepper to taste

Instructions

1. 1

   Heat oil in a large heavy-bottomed pot over medium heat, about 2 minutes.

2. 2

   Whisk flour into the oil gradually, stirring constantly to form a smooth paste.

3. 3

   Continue stirring the roux over medium heat until it turns deep chocolate brown, 25–30 minutes. Stir frequently to prevent burning.

4. 4

   Add the onion, celery, and bell pepper to the roux. Cook, stirring, until vegetables soften, about 5 minutes.

5. 5

   Add the andouille slices and cook, stirring, until the sausage browns slightly, about 3 minutes.

6. 6

   Stir in the tomato paste and cook for 1 minute until fragrant.

7. 7

   Pour in the broth slowly while whisking to avoid lumps. Bring to a boil, then lower heat to a simmer.

8. 8

   Simmer uncovered for 20 minutes, stirring occasionally, until flavors meld and broth thickens slightly.

9. 9

   Add the okra and stir well. Simmer for 10 minutes until okra is tender and releases its thickening starch.

10. 10

    Fold in the shrimp and crab meat. Simmer gently until shrimp turn pink and opaque, about 5 minutes.

11. 11

    Season with salt and black pepper to taste. Serve in bowls over white rice.

Tools you’ll need

• large heavy-bottomed pot (6–8 quart)
• whisk
• wooden spoon
• measuring cups
• measuring spoons
• chef's knife
• cutting board
• serving bowls
• ladle

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