New Orleans Seafood Gumbo
Ingredients
- 1 cup Canola oil (365 Whole Foods Market)
- 1 cup all-purpose flour (365 Whole Foods Market)
- 1½ cups chopped onion (Find Here)
- 1 cup chopped green bell pepper (Find Here)
- 1 cup chopped red bell pepper (Find Here)
- 1 cup chopped celery (Find Here)
- 2 to 3 tablespoons minced garlic (Find Here)
- 3 cups chopped okra (Find Here)
- 64 oz seafood stock (Imagine)
- 8 to 9 tablespoons Cajun seasoning (Frontier)
- 3 teaspoons Himalayan salt
- 1½ - 2 pounds medium fresh shrimp, peeled and deveined (365 Whole Foods Market)
- 16 oz lump crabmeat, picked free of shells (Find Here)
- ¼ cup chopped fresh parsley (optional)
- Hot cooked rice
(Makes 8 to 10 servings)
Steps
1) In an 8-quart stockpot, heat oil over medium heat for about 5 minutes
2) Add flour, and stir together with heated oil to form a roux; Cook, stirring often, until roux is the color of peanut butter (about 10 minutes)
3) Add onion, bell pepper, celery, garlic, and okra to the roux stirring often, for about 5 minutes
4) Add seafood stock, stir and add all seasonings. Bring mixture to a boil; then reduce heat to medium, and simmer for about 1 hour, stirring frequently
5) Add shrimp and lump crabmeat to mixture. Cook for 10 minutes or until seafood is cooked through
6) Serve with rice. and garnish with parsley, if desired