Seafood Gumbo To Go Recipe

Prepare the Roux

In a large pot, heat the olive oil over medium heat. Add the diced onions, bell pepper, and celery, sautéing until softened, about 5 minutes. Stir in the minced garlic and cook for another minute.

Add Sausage and Stock

Add the sliced Andouille sausage to the pot and cook for about 5 minutes. Pour in the fish stock or water and bring to a boil.

Combine Ingredients

Stir in the diced tomatoes, okra, bay leaves, and Cajun seasoning. Reduce heat and let simmer for 30 minutes, stirring occasionally.

Add Seafood

Add the shrimp and crab meat to the pot. Cook for another 10 minutes until the shrimp are pink and cooked through.

Season and Serve

Remove bay leaves, season with salt and black pepper to taste. Stir in the chopped parsley. Serve hot over cooked rice.