Seafood Gumbo

Seafood Gumbo is a highly popular tasty dish from Louisiana

Prep Time 5

Cook Time 30

Total Time 35

Servings people

Heat the oil in a heavy skillet over high heat until it is very hot.
1/2 cup vegetable oil
Stir in the flour and continue to stir until the roux is a dark reddish brown colour.
1/2 cup flour
Add the onions, bell peppers, and celery, and cook about 2 minutes, stirring frequently.
1 cup onions, 1/2 cup red bell pepper, 1/2 cup celery
Add the seasonings and cook an additional minute, then remove from the heat. Meanwhile, bring the stock to a boil in a large pot over high heat.
4 cups chicken stock, 1 whole bay leaf, 1/4 tsp cayenne pepper, 1/2 tsp dried thyme, 1/2 tsp Dried marjoram, 1/2 tsp dried oregano, 1 tbsp garlic, 2 cups rice, salt
Add the roux mixture a little at a time, stirring after each addition to make sure the roux is dissolved before adding more.
Add the sausage and simmer for 10 minutes.
1/2 lb andouille sausage
Add the shrimp, scallops, and oyster with their liquor, and simmer for 5 minutes, or until the shrimp are firm and pink.
1/2 lb scallops, 1/2 lb shrimp, 12 large oysters
Serve immediately by spooning over 1/4 cup of rice in a bowl.

Classic Cajun recipe that is warming, tasty and everyone leaves the table full and happy.