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Ingredients
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Seafood
Vegetables
Liquids
Spices
Thickener
Method
Preparation
- 1
Make the Roux
In a large heavy-bottomed pot, heat the vegetable oil over medium heat. Gradually whisk in the flour, stirring constantly until the mixture becomes a dark brown color, about 20-30 minutes. Be careful not to burn it.
- 2
Cooking the Gumbo
- 3
Add the Liquids
Pour in the chicken broth and the canned diced tomatoes. Stir well to combine.
- 4
Season the Gumbo
Add the Cajun seasoning, Worcestershire sauce, hot sauce, bay leaves, salt, and black pepper. Stir to combine all the ingredients.
- 5
Add the Seafood
Bring the mixture to a boil, then reduce the heat to a simmer. Add the andouille sausage, shrimp, crab meat, oysters, and okra. Allow to simmer for 30 minutes, stirring occasionally.
Finishing Touches
- 6
Taste and Adjust
Taste the gumbo and adjust the seasonings with additional salt and pepper if necessary.
- 7
Serve
Remove bay leaves before serving. Serve hot over cooked rice or with crusty bread.
