✨ Luxe Cajun Seafood Gumbo with Scallops and Lobster

Ingredients:

For the roux:

• ½ cup vegetable oil

• ½ cup all-purpose flour

For the gumbo:

• 1 large onion, diced

• 1 green bell pepper, diced

• 2 celery ribs, diced

• 4 cloves garlic, minced

• 1 (14 oz) can diced tomatoes

• 6 cups seafood stock (or chicken stock)

• 2 bay leaves

• 1 tbsp Cajun seasoning (plus more to taste)

• 1 tsp smoked paprika

• ½ tsp cayenne pepper (optional, for heat)

• Salt and black pepper, to taste

• 1 lb lobster tail meat, cut into chunks

• 1 lb large sea scallops

• 1 lb shrimp, peeled and deveined

• ½ lb lump crabmeat

• ½ lb andouille sausage, sliced

• 2 tbsp Worcestershire sauce

• 2 tsp hot sauce (optional)

• ½ cup fresh parsley, chopped

• 4 green onions, sliced

For serving:

• Cooked white rice

• Filé powder (optional, for authentic flavor)

Instructions:

1. Make the roux:

   • In a large heavy-bottomed pot or Dutch oven, heat oil over medium heat.

   • Whisk in flour and cook, stirring constantly, until the roux turns a deep chocolate brown (20–25 minutes). Be patient – this is the heart of gumbo.

2. Build the base:

   • Stir in onion, bell pepper, celery, and garlic. Cook until softened, about 5 minutes.

   • Add diced tomatoes and stir well.

3. Add stock and seasonings:

   • Gradually whisk in seafood stock until smooth.

   • Add bay leaves, Cajun seasoning, paprika, cayenne, Worcestershire sauce, and hot sauce.

   • Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 30–40 minutes, stirring occasionally.

4. Add sausage and seafood:

   • Stir in sliced andouille sausage. Simmer 10 minutes.

   • Add lobster chunks, scallops, shrimp, and crabmeat. Cook just until seafood is opaque and tender (5–7 minutes).

5. Finish:

   • Stir in parsley and green onions. Adjust seasoning with salt, pepper, or extra Cajun spice.

   • Remove bay leaves.

6. Serve:

   • Ladle gumbo over bowls of fluffy white rice.

   • Sprinkle with filé powder if desired.

   • Serve hot with crusty bread on the side.