Seafood Gumbo

By Tabatha

Ingredients

• 1 lb Andouille Sausage, cut crosswise into 1/4 inch thick slices
• 3 Cups Okra, cut into 1/2 inch slices
• 1 Cup Vegetable Oil/Butter/Shortening
• 1 Cup Flour
• 1 Large Onion, finely diced
• 1 Large Bell Pepper, finely diced
• 2 Celery Stalks, finely diced
• 1 Tablespoon Creole Seasoning
• 1 14.5 oz Can Petite Diced Tomatoes
• 10 Cups Seafood Stock
• 1 lb Lump Crab Meat
• 1 lb Medium Shrimp, peeled and deveined
• 1 lb Crawfish Tail Meat
• Hot Cooked Rice
• Scallions, sliced

Preparation

Step 1

Preheat a Dutch oven over medium heat. Add sausage and cook until browned; remove and set aside on a plate. Next, add okra and sauté until just tender, about 3 – 4 minutes; remove and set aside on a plate. Combine oil and flour, stirring constantly, to make a dark brown roux, about the color of chocolate; 30 – 35 minutes. Add the onions, peppers, celery, and seasoning; sauté until tender, about 8 – 10 minutes. Add tomatoes, followed by the seafood stock and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes. Add sausage and okra back into the pot, cover and simmer for 10 – 15 minutes, or until okra is just cooked through. Add the crab meat, shrimp, and crawfish; stir to make sure the seafood is immersed in the liquid. Turn off heat, cover, and allow the seafood to gently cook for 10 – 15 minutes. Shrimp and crawfish tail meat should be firm and bright in color. Serve in bowls topped with white rice and garnished with sliced scallions