Seafood Gumbo

By MichelleF

Ingredients

• 3 qts. Unsalted or low-sodium chicken stock or broth
• 1/2 jar Roux, such as Savoie’s or Kary’s
• 1/2 tsp. salt
• 1 tsp. pepper
• 1 tsp. Tabasco Sauce
• 1 tsp. Louisiana Hot Sauce
• 3 cups chopped onion
• 2 cups chopped celery
• 1 bunch green onions, chopped
• 1/2 bunch parsley, chopped
• 1 red or green bell pepper, chopped
• 4 cloves garlic, chopped
• 1 can Rotel tomatoes or diced tomatoes
• 1 lb. medium shrimp, peeled & deveined
• 1 lb. crabmeat, picked through for cartilage
• 1 lb. crawfish tails
• 1 container oysters with juice, optional
• Cooked rice

Preparation

Step 1

Bring chicken stock to a boil & add roux 1 heaping tablespoon at a time. It’s important to taste as you add the roux to get the flavor you want as you may want more or less roux. Add salt & pepper. Cook partially covered on medium-low heat for 30-45 minutes. Add Tabasco Sauce, Louisiana Hot Sauce, & vegetables. Cook partially covered another 30-45 minutes. Stir in tomatoes. Bring to a boil & add seafood, cooking 10 minutes. Serve over rice with garlic bread.