Shrimp and Crab Gumbo with Okra

Ingredients:

• ½ cup vegetable oil

• ½ cup all-purpose flour (for roux)

• 1 large onion, finely chopped

• 1 green bell pepper, diced

• 2 celery stalks, diced

• 4 cloves garlic, minced

• 1 lb okra, sliced into rounds

• 6 cups seafood stock (or chicken stock)

• 1 (14.5 oz) can diced tomatoes

• 2 bay leaves

• 1 tsp smoked paprika

• 1 tsp dried thyme

• 1 ½ tsp Cajun seasoning

• ½ tsp cayenne pepper (optional, for heat)

• Salt and black pepper, to taste

• 1 lb medium shrimp, peeled and deveined

• 1 lb lump crab meat

• 2 tbsp Worcestershire sauce

• 2 tbsp fresh parsley, chopped

• 3 green onions, sliced

For serving:

• Cooked white rice

• Hot sauce, for garnish

Instructions:

1. Make the Roux:

   • In a large heavy-bottomed pot, heat the oil over medium heat. Gradually whisk in the flour until smooth.

   • Stir constantly for 20–25 minutes until the roux turns a deep chocolate-brown color (be patient and don’t let it burn).

2. Build the Flavor Base:

   • Add onion, bell pepper, and celery (the Cajun “holy trinity”) to the roux. Cook for 5 minutes until softened.

   • Stir in garlic and cook another minute until fragrant.

3. Add Okra & Spices:

   • Stir in the okra and cook for 8–10 minutes until it softens and reduces its sliminess.

   • Season with paprika, thyme, Cajun seasoning, cayenne, salt, and pepper.

4. Simmer the Gumbo:

   • Stir in stock, diced tomatoes, bay leaves, and Worcestershire sauce.

   • Bring to a boil, then reduce heat and let simmer uncovered for 40 minutes, stirring occasionally.

5. Add the Seafood:

   • Stir in shrimp and crab meat. Simmer for 5–7 minutes, until shrimp turn pink and are cooked through.

   • Remove bay leaves, then stir in parsley and green onions.

6. Serve:

   • Spoon gumbo over a bed of white rice.

   • Garnish with extra parsley or hot sauce if desired.