Creolisches Meeresfruchtgumbo Recipe

Cooking Directions

1. 1

   Prepare the Roux

   In a large pot, heat the olive oil over medium heat. Add the Andouille sausage and cook until browned. Stir in the chopped onions, bell pepper, and celery (the 'Holy Trinity'). Cook for about 5 minutes until softened.

2. 2

   Add Garlic and Tomato

   Add the minced garlic and cook for an additional minute. Stir in the tomato paste and diced tomatoes, cooking until the mixture is well combined.

3. 3

   Simmer the Broth

   Pour in the chicken broth and add the bay leaves, thyme, cayenne pepper, salt, and black pepper. Bring the mixture to a boil, then reduce heat and let simmer for 30 minutes.

4. 4

   Incorporate Seafood

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

5. 5

   Finish and Serve

   Remove the bay leaves. Stir in chopped green onions and parsley. Serve the gumbo hot over rice or with crusty bread.