lautnusantara.com - Seafood gumbo is a traditional Louisiana dish. It is a thick and flavorful soup or stew made with a variety of seafood, such as shrimp, crab, and sometimes fish, combined with a rich roux (a mixture of flour and fat), vegetables, and aromatic spices. Gumbo typically includes ingredients like onions, bell peppers, celery, garlic, and a combination of herbs and spices like thyme, bay leaf, paprika, and cayenne pepper. 

It is often served over a bed of white rice and garnished with green onions. Seafood gumbo is known for its complex flavors and the combination of seafood and spices that create a delightful balance of savory and slightly spicy notes. It is a beloved dish that showcases the diverse flavors and cultural influences of the Gulf Coast region.

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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 of garlic, minced
• 1 can (14 oz) diced tomatoes
• 4 cups seafood or chicken stock
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 pound shrimp, peeled and deveined
• 1 pound crab meat
• 1 pound fresh or frozen okra, sliced
• Salt and pepper to taste
• Cooked white rice, for serving
• Chopped green onions, for garnish

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Instructions:

1. In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the flour and stir continuously to make a roux. Cook the roux, stirring constantly, until it reaches a dark brown color. Be careful not to burn it, as it can go from brown to burnt quickly. This process will take about 15-20 minutes.
2. Add the diced onion, bell pepper, celery, and minced garlic to the pot. Cook for about 5 minutes, until the vegetables start to soften.
3. Stir in the diced tomatoes, seafood or chicken stock, bay leaf, thyme, paprika, and cayenne pepper. Bring the mixture to a simmer and let it cook for about 30 minutes, uncovered, to allow the flavors to meld.
4. Add the shrimp, crab meat, and sliced okra to the pot. Cook for an additional 10-15 minutes, or until the seafood is cooked through and the okra is tender.
5. Season the gumbo with salt and pepper to taste. Remember that seafood stock and canned tomatoes can be salty, so adjust the seasoning accordingly.
6. Serve the gumbo hot over cooked white rice. Garnish with chopped green onions.

Enjoy your homemade seafood gumbo!

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