1/2 cup vegetable oil
1/2 cup all-purpose flour
1 onion, diced
1 bell pepper, diced
2 celery stalks, diced
3 cloves garlic, minced
1 can diced tomatoes (14.5 ounces)
1 tablespoon tomato paste
4 cups seafood or chicken broth
1 bay leaf
1 teaspoon dried thyme
1 teaspoon Cajun seasoning
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional, for heat)
Salt and pepper to taste
1 pound mixed seafood (shrimp, crab, clams, etc.)
1/4 cup chopped fresh parsley
Cooked white rice for serving
Sliced green onions for garnish
In a large pot or Dutch oven, heat the vegetable oil over medium heat.
Add the all-purpose flour to the pot and whisk continuously until the mixture turns a dark golden brown color (this is called making a roux), about 10-15 minutes.
Add the diced onion, bell pepper, celery, and minced garlic to the pot. Sauté until the vegetables are softened.
Stir in the diced tomatoes and tomato paste, and cook for another 2 minutes.
Gradually pour in the seafood or chicken broth while stirring constantly to prevent lumps.
Add the bay leaf, dried thyme, Cajun seasoning, paprika, cayenne pepper (if using), salt, and pepper. Stir to combine.
Bring the gumbo to a boil, then reduce the heat to low and simmer for 30 minutes, uncovered, to allow the flavors to meld together.
Add the mixed seafood to the pot and simmer for an additional 5-7 minutes, or until the seafood is cooked through.
Stir in the chopped parsley and adjust the seasoning if needed.
Remove the bay leaf before serving.
Serve the seafood gumbo over cooked white rice, and garnish with sliced green onions.
Prep Time: 15 minutes | Cooking Time: 1 hour | Total Time: 1 hour and 15 minutes
Servings: 4 servings