Seafood Gumbo

Ingredients

• ¾ lb large shrimp, peeled and deveined
• ½ lb andouille sausage, sliced
• ½ lb crab meat (lump or claw)
• ½ lb firm white fish (e.g., cod, snapper), cut into 1-inch pieces
• ½ cup all-purpose flour
• ½ cup vegetable oil
• 1 cup celery, diced
• 1 cup green bell pepper, diced
• 1 cup yellow onion, diced
• 3 clove garlic, minced
• 4 cup chicken broth
• 14½ oz diced tomatoes, undrained
• 1 cup okra, sliced (fresh or frozen)
• 1 tsp Worcestershire sauce
• 2 tsp Cajun seasoning
• ½ tsp dried thyme
• 2 bay leaves
• ½ tsp salt
• ¼ tsp black pepper
• 2 cup cooked white rice, for serving (optional)
• 2 tbsp fresh parsley, chopped (optional)
• 2 tbsp green onions, sliced (optional)

Steps

1. In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the sliced andouille sausage and cook until browned, about 5-7 minutes. Remove sausage and set aside, leaving rendered fat in the pot.
2. To the pot, add the remaining 1/2 cup vegetable oil and the flour. Whisk continuously over medium heat for 15-20 minutes, or until the roux reaches a rich, dark brown color (like chocolate milk).
3. Add the diced onion, celery, and bell pepper (the 'holy trinity') to the roux and cook, stirring frequently, until softened, about 8-10 minutes. Stir in the minced garlic and cook for another minute until fragrant.
4. Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pot. Stir in the diced tomatoes, okra, Worcestershire sauce, Cajun seasoning, thyme, bay leaves, salt, and black pepper. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 30 minutes, stirring occasionally.
5. Add the cooked andouille sausage back to the pot. Stir in the shrimp and white fish. Cook for 5-7 minutes, or until the shrimp turn pink and the fish flakes easily. Gently fold in the crab meat during the last minute of cooking to avoid breaking it up.
6. Remove bay leaves. Taste and adjust seasoning as needed. Serve hot over cooked white rice, garnished with fresh parsley and sliced green onions if desired.